Arancini with Arrabbiata Sauce

Steps

1. 1For the Arrabbiata sauce, begin with finely chopping the onion (plus an extra one for the Arancini) and garlic.
2. 2Get a pan on a medium heat and add two tbsp of olive oil. Add the chilli flakes and cook for 1-2 minutes. Add the onions and sweat down for a further 2-3 minutes. Add the garlic, stir and then squeeze in the tomato paste. Stir well.
3. 3Add the tin tomatoes, with a little water and the basil leaves. Give it one final stir and leave to simmer on low for 30 minutes.
4. 4For the Arancini, add two tbsp of olive oil to a sauce pan on medium - high heat and add the onions. Sweat down for a couple of minutes and then add the rice. Mix well and cook for 1 minute. Then add the stock. Cover and leave to simmer following package instructions (roughly 10-12 minutes).
5. 5Once the rice is cooked add the butter and parmesan, stir through and remove from the heat.
6. 6Spread the rice out over a baking tray and leave to fully cool.
7. 7Slice the Mozzarella into cubes.
8. 8Using wet hands grab a small handful of the rice. Place the mozzarella in the middle and roll into golf ball size balls.
9. 9Ideally you should let them set in the fridge for at least two hours (but if you can't wait then march on).
10. 10Crack two eggs into a bowl and whisk well.
11. 11Add the breadcrumbs (season to your preference) to a plate.
12. 12Drop the Arancini into the eggs and then straight into the bread crumbs. Make sure they are evenly coated and shake off the excess.
13. 13In a deep sauce pan heat 2 1/2 inches of oil (canola, sunflower etc) and heat to 180c/350f.
14. 14Carefully drop the Arancini into the oil. Move them every so often so they don't stick to the bottom and burn.
15. 15Once a deep golden brown colour, remove and place onto paper towel. Season with a little salt.
16. 16Let them rest for a couple of minutes and then serve with the Arrabbiata sauce on the side.
17. 17Enjoy!