Arancini with tomato and olive tapenade recipe
 These deep-fried rice balls make a tasty snack or starter and are also a great to use up leftover risotto. 100g/3½oz pitted black olives100g/3½oz sun-blush tomatoes, chopped2 garlic cloves1 lemon, zest and juice1 tbsp chopped fresh parsley100g/3½oz mayonnaise 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 50g/2oz unsalted butter450g/1lb arborio ricesplash white wine2 litres/3½pints warm vegetable stock100g/3½oz sun-dried tomatoes, chopped5 spring onions, finely choppedsalt and freshly ground black pepper 1 free-range egg, beatenplain flour, for dusting1 litre/1¾ pints vegetable oil, for deep-frying 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 Method For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 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 and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool.Beat the egg in a bowl, sprinkle the flour onto a plate.Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended).Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Serve the arancini with the tapenade. For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 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. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 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 and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool. Beat the egg in a bowl, sprinkle the flour onto a plate. Beat the egg in a bowl, sprinkle the flour onto a plate. Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended). Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended). Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Serve the arancini with the tapenade. Serve the arancini with the tapenade.