Olive & Taleggio Arancini with Tomato Sauce

Name: Olive & Taleggio Arancini with Tomato Sauce
Total time: 120 min
Ingredients: 12 verde gigante olives (see note); 150 gm Taleggio, rind trimmed; 50 gm (1/3 cup) plain flour; 2 eggs, lightly beaten; 140 gm (2 cups) fresh breadcrumbs; For deep frying: vegetable oil; Risotto; 750 ml (3 cups) chicken stock; 2½ tbsp extra-virgin olive oil; 50 gm flat pancetta, finely diced; 1 onion, finely chopped; 4 cloves of garlic, finely chopped; 200 gm (1 cup) carnaroli rice; 125 ml (½ cup) dry white wine; 50 gm finely grated parmesan; Fresh tomato sauce; 3 (about 400gm) very ripe vine-ripened tomatoes, blanched, peeled and seeds removed, coarsely chopped; 80 ml (1/3 cup) extra-virgin olive oil; 3 sprigs each of thyme, basil and oregano; 1 clove of garlic, finely chopped; 2 tsp aged red wine vinegar

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Australian Gourmet Traveller Italian entree recipe for olive and Taleggio arancini with fresh tomato sauce

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Ingredients

12 verde gigante olives (see note)
150 gm Taleggio, rind trimmed
50 gm (1/3 cup) plain flour
2 eggs, lightly beaten
140 gm (2 cups) fresh breadcrumbs
For deep frying: vegetable oil
Risotto
750 ml (3 cups) chicken stock
2½ tbsp extra-virgin olive oil
50 gm flat pancetta, finely diced
1 onion, finely chopped
4 cloves of garlic, finely chopped
200 gm (1 cup) carnaroli rice
125 ml (½ cup) dry white wine
50 gm finely grated parmesan
Fresh tomato sauce
3 (about 400gm) very ripe vine-ripened tomatoes, blanched, peeled and seeds removed, coarsely chopped
80 ml (1/3 cup) extra-virgin olive oil
3 sprigs each of thyme, basil and oregano
1 clove of garlic, finely chopped
2 tsp aged red wine vinegar