It's fried, it's cheesy, it's huge. What more do you need to know?
For the rice:
1 tbsp butter
1/2 tbsp olive oil
1 onion, finely diced
1 1/2 cups risotto rice
1/2 cup white wine
3 1/3 cups vegetable stock
1 cup Parmesan cheese, finely grated
6 tbsp plain flour
1 large egg, beaten
1 cup panko breadcrumbs
2 cups sunflower oil, for frying
For the filling:
1 cup bolognese sauce
1 cup mozzarella, grated
Parmesan cheese, grated
In an ice cube tray, spoon the bolognese sauce into the holes. Put in the freezer, and leave to freeze for a minimum of 6 hours.
In a medium saucepan over a low to medium heat, heat the butter and oil. Add the diced onion, and cook gently for 10 minutes, until completely soft.
Add the risotto rice, and stir well to coat, then cook, stirring, for 2 minutes.
Add the wine, and leave it to evaporate, then add a ladleful of the vegetable stock. Stir and continue adding the stock. Keep stirring for 25 minutes until all the stock has been absorbed.
Next, season the risotto, and stir through the Parmesan.
Line a wide baking dish with greaseproof paper, and add the risotto, spreading it out well to allow it to cool.
When cold, use a large spoon, and place a large ball of the rice mixture in 1 hand and flatten out with the other hand.
Place 1 bolognese ice cube mixture in the middle, then with a little of the mozzarella, shape into a large ball with more rice. Make sure the rice is fairly thick so no filling can escape.
In 3 separate bowls, place the flour, egg, and breadcrumbs. Roll the ball first in the flour, then the egg, followed by the breadcrumbs.
Preheat the oven to 320 F.
In a high-sided pan, heat the oil, and add the arancini ball to the hot oil. Be careful of the hot oil splattering. Cook for 5 to 10 minutes until deep golden all over. Line a baking tray with greaseproof paper, then place the ball on top. Bake for a further 10 to 15 minutes to heat through.
To serve: Heat the tomato sauce, and place on a serving plate. Top with the arancini ball, then grate over some Parmesan and sprinkle with basil leaves.