Homemade: Courgette and Parmesan Arancini

As part of our Homemade series, Chef Director, Ross Pike, shows us how to make some of our favourite home comforts. Fancy making your own? Take a look at the recipe below.

Ingredients

Serves 8

50g Butter
1 Large onion, diced
1 Garlic clove, diced
250g Courgette, grated
175g Risotto rice
100ml White wine
1.2 Litres chicken stock
200ml Double cream
25g Parmesan
5g Sage chopped
5g Thyme picked
Salt and pepper
100g Panko breadcrumbs
1 Egg
100ml Milk
100g Plain flour
400g Tomato sauce
300g Pesto

Method

Make Risotto mixture & chill on a tray
Mould mixture into 8 equal balls then place in the fridge to set
Crack eggs into a bowl and whisk, then add the milk and whisk until it’s incorporated
Put flour and panko breadcrumbs into two separate bowls
Roll each risotto mix ball in the flour, dust off the excess then dip into the egg & milk shaking off any excess, finally roll the risotto mix ball in the breadcrumbs and set aside
Chill in the fridge until required
Fill a deep sauce pan ¾ full with oil and bring up to 180c
Using a slotted spoon carefully lower the arancini, no more than 4 at a time, into pan and cook for 3-4 minutes until golden brown and piping hot
Remove them from the oil and drain on kitchen paper
To serve use a homemade tomato sauce and pesto, or use your imagination! It's also great with a fondue or wild mushroom sauce