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Blue cheese arancini balls with a spicy honey arrabbiata dip

Did somebody say arancini balls? Yes I did, it was me. I know it's exciting but let's all just calm down for a second because I wasn't finished. They're BLUE CHEESE arancini balls with a sweet and spicy honey arrabbiata dip. Yep, please try to keep your pants on because these badboys are delicious. Scrap whatever you're eating today, these are what you need, me and you both know it. Delicious, creamy balls. Shout it out loud in public, I dare you. Here's how to make blue cheese arancini balls with a spicy honey arrabbiata dip.

TIME: 2 hours MAKES: 16


For the arancini:

200g of risotto rice

1/2 teaspoon of salt

2 cloves of garlic, minced

50g of Saint Agur blue cheese

20 grinds of black pepper

1 litre of chicken stock (1 litre water, 3 chicken stock cubes)

3 eggs, beaten

1 egg yolk

1 handfuls of grated Parmigiano-Reggiano

1 handful of grated Pecorino Romano

150g of panko breadcrumbs

1 litre of vegetable oil

For the arrabbiata dip:

1 can of high quality Italian chopped tomatoes (400g)

1 teaspoon of tomato paste

2 cloves of garlic, minced

2 tablespoons of honey

1/2 teaspoon of hot cayenne pepper

1 tablespoon of fresh, chopped basil

1 red chilli, chopped

1 teaspoon of dried chilli flakes

5 grinds of black pepper


For the arancini:

1.) In a saucepan lightly toast the risotto rice for two minutes and then add a ladle of chicken stock, stir into the rice until the stock has been absorbed. Gradually add the Saint Agur and stir in until it emulsifies into the risotto. Repeat this process until the risotto rice is soft to the bite. The risotto should be thick, sticky and creamy and all stock should be absorbed, you may not need to add all of the stock dependent on your rice, use your judgement to determine if the rice is cooked. You want the risotto to be relatively dry so you can roll into balls, if the mixture is too wet still then it will fall apart. Set aside and chill in the fridge for an hour.

2.) Once the rice is cold, add the Parmigiano-Reggiano and Pecorino Romano to the rice along with one tablespoon of chopped basil, oregano, garlic, egg yolk and a bit of cracked black pepper. Mix well and then begin rolling into golf ball size balls. Once rolled, roll the arancini balls in the panko breadcrumbs then dredge them in the beaten eggs and then roll them once again in the panko breadcrumbs. Repeat until all arancini balls have been coated and set aside for frying.

3.) In a saucepan or deep fat fryer, heat the oil to 175 degrees celsius

and you’re good for frying. On my induction hob it took me five minutes to heat up a litre of vegetable oil to the correct temperature. You can tell if the oil is ready by dipping one of the balls in the oil slightly, it will immediately begin to bubble upon impact. Add four balls at a time and cook for three minutes until golden brown and set aside on some kitchen paper to soak any excess oil. Repeat until all of the arancini balls have been fried.

For the arrabbiata:

1.) In a saucepan add the chopped garlic and sweat for two minutes, add the chopped tomatoes and all other ingredients for the dip, bring to the boil and reduce to a simmering heat for ten minutes stirring occasionally.

2.) Plate up the arancini balls and serve hot with the dip.

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