RECIPE: Cheesy arancini (fried rice balls)

Makes: about 18

For the risotto:

30ml (2 tbsp) butter

250g risotto rice

5ml (1 tsp) ground turmeric

2.5ml (1/2 tsp) salt

800ml warm chicken or vegetable stock

50g grated Parmesan cheese

For the arancini:

150g goat's cheese

125ml (½ cup) leftover savoury mince

60g (½ cup) cake flour

2 large eggs, beaten

150g fresh breadcrumbs

Oil, for deep-frying

Method:

1) To make the risotto, melt the butter in a large, heavy-based saucepan, add the rice and stir to coat. Add the turmeric, salt and about 200ml of the stock and stir until stock is absorbed. Add the remaining stock and simmer, stirring occasionally, until rice is cooked al dente and stock is absorbed. Stir in the Parmesan, remove from heat and set aside to cool (you can make the rice the day before).

2) Once the rice has cooled, make the arancini: crumble the goat's cheese into the risotto and mix well. Roll the rice mixture into balls the size of golf balls, make a hole with your finger and stuff each ball with mince. Plug with more rice mixture to seal.

3) Next crumb and fry the arancini. Place the flour, eggs and breadcrumbs in separate plates. Heat oil in a saucepan until hot enough to make a cube of bread sizzle. Dip each ball into flour, then eggs, then roll to coat well with breadcrumbs. Fry in batches until golden brown. Remove with a slotted spoon and drain on paper towel.

4) Serve warm with lemon wedges.