* 10g (½ oz) butter
    * 1 small shallot, finely chopped
    * ½ small clove garlic, crushed
    * 110g (4 oz) risotto rice
    * 500ml (17 fluid ounces hot) vegetable or chicken broth
    * 30g (1oz) grated mozzarella
    * 30g (1oz mature) cheddar, grated
    * 3tbsp Parmesan, freshly grated
    * 50g (2oz) dried breadcrumbs
    * Pinch of red pepper (optional)
    * 2 tablespoons flour
    * 1 egg, beaten
    * Sunflower oil, for frying
    * Salt and pepper for seasoning


   1st Melt the butter in a large pan and fry the shallots for 2-3 minutes, until translucent. The garlic and rice and cook, stirring, for another minute second
   2nd Add 400ml (14 fluid ounces) of the stock and bring to a boil, then reduce the heat to a simmer. Cook the rice for 20-25 minutes until just tender. has Stir every 4-5 minutes and add a little extra if it becomes too dry.
   3rd Remove the pan from the heat and stir in the cheese. Season to taste with a little pepper (you are unlikely to need that extra salt). Spread the risotto to cool take on a large plate and cover, chill and then as soon as possible.
   4th Take slightly rounded teaspoon of cold rolling and risotto balls. Season the breadcrumbs with salt and pepper and a little paprika (if using). Put the flour on a plate and put the egg in a small bowl. Dust the risotto balls with flour, dip in egg and coat in bread crumbs then place on a baking sheet lined with plastic wrap.
   5th Put enough oil in a large frying pan to yield to a depth of 1 cm (½) and place over medium heat. If the oil is shimmering add and fry for 6-8 minutes arancini, turning frequently until golden brown. Drain on a plate lined with paper towels. Serve with tomato sauce (preferably homemade) for dipping.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.