[Cooking Techniques] NZ Beef Bolognese Arancini Balls

• Transfer the arancini mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven and stir through Parmesan cheese. • Stir through a splash of water to loosen risotto if needed. Season to taste. Refrigerate for 30 minutes or until cooled.

• Once the arancini mixture has cooled, using damp hands, roll heaped spoonfuls of the mixture into balls (5-6 per person). Transfer to a plate. • In a shallow bowl, combine the plain flour and a good pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip balls into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook arancini balls in batches, until golden, gently turning occasionally, 8-10 minutes. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the arancini do not stick to the pan.

• While the arancini balls are cooking, thinly slice apple. • In a medium bowl, combine mixed salad leaves, apple, a drizzle of balsamic vinegar and olive oil. Season to taste.