- 500ml/18fl oz chicken or vegetable stock
- 1½ tbsp coconut oil or olive oil
- 1½ onions, finely chopped
- 4 garlic cloves, finely chopped
- 250g/9oz risotto rice, preferably Arborio or carnaroli
- 200ml/7fl oz white wine
- handful fresh flat-leaf parsley, roughly chopped
- 1 bunch fresh chives, finely chopped
- 1 bunch fresh mint, finely chopped
- 55g/2oz Parmesan, finely grated, plus extra for serving
- 100g/3½oz Taleggio, cut into 1cm/½in pieces
- 100g/3½oz coconut flour or plain flour
- 2 free-range eggs, beaten
- 125g/4½oz dried breadcrumbs
- coconut oil or vegetable oil for deep fat frying
- 1 lemon, cut into wedges
- Bring the stock to the boil in a large saucepan then maintain it at a gentle simmer.
- Meanwhile, heat the oil in a saucepan on a medium to low heat, add the onions and garlic and cook till soft and translucent in colour.
- Add the rice to the onions and cook for 2 minutes mixing well and coating all the rice, then add the wine and simmer until evaporated. Add the hot stock to the rice mixture one ladle at a time, stirring continuously and allowing the rice to absorb the stock before adding the next ladle. Keep repeating the process until all the stock has been used up, the rice mixture should be almost cooked and thick. Stir the herbs and parmesan into the mixture. Spread the risotto onto a tray, allow to cool, then refrigerate until completely cold.
- To shape the arancini, roll tablespoons of the risotto into balls, then press a piece of Taleggio into the centre of each ball and enclose the cheese in the rice completely.
- Place the flour, egg and breadcrumbs into 3 separate bowls. Lightly dust each arancini in the flour, then dip into the egg and roll in the breadcrumbs until evenly coated.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
- Deep fry the arancini in batches, for 3 minutes at a time, turning constantly, until heated through and golden brown. Drain on a plate lined with kitchen paper.
- Serve with grated parmesan and the lemon wedges and some baby leaves drizzled with balsamic vinegar.