Arancini

Ingredients
For arancini...
1/2 onion, finely chopped
celery, finely chopped
olive oil
1 cup arborio rice
3 cups chicken stock
4 basil leaves, chopped
1/2 cup parmesan
grated mozzarella
1/2 cup bread crumbs, panko
1 egg
salt and pepper
For Bolognese...
1/2 onion
celery
carrot
1 garlic clove
olive oil
3/4lb ground beef
1/2lb ground lamb
1/2 cup white wine
1 can plum tomatoes
1 can tomato puree
4 basil leaves
1 mint leaf
4 thyme sprigs
salt and pepper
1 tablespoon sugar
1/2 tablespoon balsamic vinegar


To make arancini...
Heat olive oil in a large pan, add onion and celery and cook until softened about 5 minutes. Meanwhile, In a separate saucepan heat chicken stock. Next, add arborio rice to pan with onion and celery and stir to coat in oil, toast rice for 2 minutes. Gradually add stock one ladle full at a time to pan, continuously stir between each addition until stock is absorbed. Keep doing this for about 20 minutes until rice is tender and plump. Turn the heat off and add chopped basil and parmesan to rice and stir. Season with salt and pepper. Put risotto mixture into a Tupperware and place in fridge to cool.  
Make bolognese while risotto is cooling.


To make bolognese...
Heat olive oil in a sauce pan, add finely chopped onion, carrot, celery, and garlic, cook for 10 minutes until vegetables are softened. Add ground meat to pan and break up with wooden spoon until all the meat is broken up and cooked through. Season with salt and pepper. Add white wine, cook until evaporated. Next add can of plum tomatoes breaking tomatoes up into chunks. Add thyme sprig, season to taste, then simmer for 10 minutes until sauce begins to thicken. Add tomato puree, sugar, vinegar, and chopped mint and basil. Stir sauce and simmer for another 10 minutes. 
finish making arancini.


To finish arancini...
Remove cooled risotto from fridge. Roll risotto into golf ball sized balls and stuff each ball with a little mozzarella. Whisk egg in a bowl, and sprinkle bread crumbs in a separate bowl. Dip each risotto ball in egg then roll in breadcrumbs and evenly coat.
Heat about 1 cm of olive oil in a large frying pan. Make sure oil is really hot then place balls evenly spaced in pan and cook until balls are golden in color on all sides. 
Serve arancini on top of bolognese and sprinkle with grated parmesan...yummmmmyyyy!!