You will need:
• 900ml chicken stock
• 2-3 tbs olive oil
• 1 onion, finely chopped
• 340g jar marinated artichokes, drained, chopped
• 300g Carnaroli rice (from gourmet food shops, or otherwise use arborio rice)
• 1/4 cup (60ml) dry white wine
• 30g unsalted butter, chopped
• 1/2 cup (40g) finely grated parmesan
• 100g mozzarella, cut into small cubes
• 1 tbs plain flour
• 1 egg, lightly beaten
• 2 cups (200g) dried breadcrumbs
• Vegetable oil, to deep-fry
What to do:
1. Bring stock to the boil over high heat, then keep at a gentle simmer. Heat oil in a large, heavy-based pan over medium-low heat. Add onion and cook for 3-4 minutes until soft. Add artichokes and rice and stir for 1-2 minutes to coat grains. Add wine and stir for 3-4 minutes until almost evaporated. Add stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15-20 minutes, stirring, until rice is cooked but still firm to the bite. Stir in butter and parmesan, then season to taste. Spread risotto in a shallow dish to cool, then cover and refrigerate for 1 hour or overnight.
2. Line a tray with baking paper. Place 1 tablespoon of risotto in the palm of your hand and flatten slightly. Place a piece of mozzarella in the centre, then roll up to enclose and form a smooth ball. Place on the tray. Repeat with remaining risotto, then chill balls for 10 minutes. Place flour, egg and crumbs in separate bowls. Dust risotto balls in flour, then dip in egg, roll in crumbs and return to tray.
3. Half-fill a deep-fryer or heavy-based saucepan with vegetable oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when oil is hot enough.) In batches, fry arancini, turning, for 8-10 minutes until golden. Drain on paper towel. Serve immediately.