• 3 tablespoons extra virgin olive oil (or butter)
• red chilli deseeded and finely diced
• red peppers roasted and chopped
• 1 small yellow onion, finely diced
• 6 large cloves garlic, minced or pressed
• tins of whole tomatoes
• 1/2 cup packed fresh basil leaves, torn or roughly-chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
METHOD
For the Arancini:
1. Form small rissoles with the risotto and stuff with a little mozzarella (or other cheese)
2. Dip in flour, egg, and breadcrumb until fully coated
3. Deep fry to colour
4. Serve with arrabiata sauce
For the Arrabiata Sauce:
1. Heat the butter (or olive oil) in a large saucepan or deep sauté pan. Add the chilli and sauté for about 2 minutes.
2. Add in the onions and sauté until softened, followed by the garlic.
3. Then add in the cans of whole tomatoes, juices included. As they begin to heat up, use a wooden spoon or a potato masher to carefully break up the tomatoes (just wear an apron to protect your clothes!)
4. Continue heating the sauce until it comes to a simmer. Then reduce heat to medium (or medium-low) to maintain a low simmer, and let the sauce cook for about 30 minutes, or until it reaches your desired consistency
5. Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or extra dried chilli flakes
6. Serve warm, or let the sauce cool and then refrigerate it in a sealed container for up to 4 days
