Wild Garlic and Rabbit Arancini recipe for Surrey Day

Ingredients

• 2 legs of rabbit
• 200 g Arborio rice
• 600 ml rabbit stock
• 50 g butter
• 150 g white onion
• 2 bay leaves
• 2 sprigs thyme
• Splash of white wine vinegar
• handful of wild garlic leaves (or one garlic clove)
• 40 g Parmesan
• 60 g Mozzarella
• 2 medium eggs
• 150 g breadcrumbs
• 150 g plain flour
• Pinch of salt
• Pinch of pepper
• Cooking oil (for deep frying)
• For the N'Duja Mayo
• 50 g Nduja
• Zest 1 lemon
• Pinch of Nigella seeds
• Pinch of salt and pepper
• 250 g mayonnaise