Beef And Sundried Tomato Arancini - cooking recipe

Ingredients

2 cups chicken stock
2 tbsp vegetable oil, plus extra to deep-fry
1 None small Spanish onion, finely chopped
1 clove garlic, minced
7 oz Arborio rice (short grain)
2 None thin beef and herb sausages
1/4 cup freshly grated Parmesan cheese
1 oz sun-dried tomatoes
1/3 cup all-purpose flour
1 None large egg, lightly whisked
1 1/4 cups dried breadcrumbs
None None lemon wedges, to serve

Preparation

Bring stock to a boil. Reduce heat to low and cover to keep hot.
Heat 1 tbsp oil in a heavy-bottomed saucepan over medium heat. Sweat onion and garlic, stirring, for 5 mins, or until soft. Add rice and stir for 1 min, or until grains are coated. Gradually add hot stock (about 1/2 cup at a time), stirring constantly until all liquid is absorbed between additions. This will take about 25 mins. The rice should be tender but still firm to the bite.
Heat remaining oil in a frying pan over medium heat. Cook sausages for 6 mins, or until browned and cooked through. Chop finely then add to risotto. Fold in Parmesan and sun-dried tomatoes. Cover and refrigerate for 3 hours or overnight
Using wet hands, shape tablespoonfuls of risotto into balls. Dredge in flour to coat, shaking off excess. Coat in egg then breadcrumbs.
Heat extra oil in a large heavy-bottomed saucepan to 350\u00b0F. Working in batches, deep-fry arancini for 5 mins, or until golden brown and heated through. Using a slotted spoon, transfer to paper towels to drain. Serve with lemon wedges.