Simon Rimmer cooks these Italian deep-fried risotto balls with creamy dip on Sunday Brunch
For the pesto
For the tapenade
Melt the butter in a heavy-bottomed pan. Add the rice and cook for a couple of minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute.
Add a ladleful of warm stock (it must be warm to enable the rice to cook properly). When all the liquid has been absorbed add more, and continue doing this until all the stock is used and/or the rice is tender.
Next, fold in the sundried tomatoes and spring onion and season well. Let the rice cool.
To make the pesto, place all the ingredients into a blender and blitz. Add to the rice and mix to combine.
Roll the rice into small balls then roll in egg, followed by flour. Deep-fry for 3 minutes at 160°C.
Mix the tapenade and mayonnaise and serve with the arancini.
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