Sicilian Arancini - James Martin Chef
This recipe for Sicilian Arancini from top chef Paul Ainsworth is a great way to use up leftover risotto and bolognese! Absolutely delicious!
Ingredients
- 500g parmesan
- 350g 70/30
- ½ large white onion
- 1ltre reduced chicken stock
- 500g arborio rice
- 125g black truffle paste
- 50g sherry vinegar
- 500g Bolognese
- Rosemary/thyme
- Vegetable oil for deep frying
- Black truffle (to finish)
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