Ingredients

• 150g Onion
• 3 Garlic Cloves
• 700g Vegetable Stock
• 30g Parmesan Cheese
• 100g Mozzarella Cheese
• 1 Red Chili
• 1 tablespoon Butter
• 2 tablespoons 'Nduja
• 200g Risotto Rice
• Salt as needed
• Black Pepper as needed
• 2 Eggs
• 100g Breadcrumbs
• 1 tablespoon Olive Oil
• 500g Tomato Passata
• 100g Water
• ¼ teaspoon Cayenne Pepper
• ½ teaspoon Smoked Paprika
• ½ teaspoon Dried Oregano
• ½ teaspoon Dried Thyme
• ½ tablespoon Balsamic Vinegar
• 1 tablespoon Sugar
• Peanut Oil as needed

Tools

• Parchment paper
• Whisk
• Stove
• Plastic wrap
• Paper towels
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Medium bowl
• Small bowl
• Small bowl
• Plate
• Large saucepan

Method

1. Line a clean baking tray with parchment paper
2. Attach the Stir Tool
3. Add butter to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Heat with splashguard fitted until melted - 1 min, 110°C, Speed OFF
6. Then add onion and garlic clove to the Cooking Chef XL Bowl
7. Cook with splashguard fitted until translucent - 4 min, 110°C, Stir 2
8. Then add 'nduja to the Cooking Chef XL Bowl
9. Cook with splashguard fitted until fragrant - 1 min, 110°C, Stir 2
10. Then add risotto rice to the Cooking Chef XL Bowl
11. Cook with splashguard fitted until combined - 1 min, 110°C, Stir 2
12. Then add vegetable stock to the Cooking Chef XL Bowl
13. Cook with splashguard fitted until reduced - 18 min, 110°C, Stir 3
14. Transfer mixture to medium bowl
15. Add parmesan cheese, salt and black pepper to the medium bowl
16. Stir until combined
17. Set aside and let cool - 20 min
18. Add mozzarella cheese to the medium bowl
19. Stir until combined
20. Add egg to a clean small bowl
21. Beat lightly then set aside
22. Add breadcrumbs to a clean small bowl then set aside
23. Retrieve the cooled risotto mixture
24. Shape into balls
25. Dip balls into eggs
26. Dip balls into breadcrumb mixture
27. Transfer balls to baking tray
28. Cover with plastic wrap
29. Refrigerate in fridge until needed
30. Clean Cooking Chef bowl
31. Attach the Stir Tool
32. Add olive oil to the Cooking Chef XL Bowl
33. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
34. Then add onion, garlic clove and red chili to the Cooking Chef XL Bowl
35. Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 1
36. Then add tomato passata, water, cayenne pepper, smoked paprika, dried oregano, dried thyme, balsamic vinegar, sugar, salt and black pepper to the Cooking Chef XL Bowl
37. Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
38. Cook with splashguard fitted until thickened - 30 min, 102°C, Stir 3
39. Line a clean plate with paper towels
40. Add peanut oil to a clean large saucepan
41. Heat until hot - 175°C, medium-high heat
42. Retrieve the arancini balls from the fridge
43. Transfer some of the balls to large saucepan
44. Fry until golden brown - 4 min
45. Transfer balls to plate
46. Repeat the same process with the remaining arancini balls
47. Serve

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