Ingredients

Ingredients For the tapenade

• 100g/3½oz pitted black olives

• 100g/3½oz sun-blush tomatoes, chopped

• 2 garlic cloves

• 1 lemon, zest and juice

• 1 tbsp chopped fresh parsley

• 100g/3½oz mayonnaise

For the arancini

• 50g/2oz unsalted butter

• 450g/1lb arborio rice

• splash white wine

• 2 litres/3½pints warm vegetable stock

• 100g/3½oz sun-dried tomatoes, chopped

• 5 spring onions, finely chopped

• salt and freshly ground black pepper

• 1 free-range egg, beaten

• plain flour, for dusting

• 1 litre/1¾ pints vegetable oil, for deep-frying

Description

These Deep-fried Rice Balls Make A Tasty Snack Or Starter And Are Also A Great To Use Up Leftover Risotto.

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