Olive and Taleggio arancini

For risotto, bring stock to a simmer over medium heat. Meanwhile, heat oil in a large saucepan over low heat, add pancetta, onion and garlic, cook until onions are translucent (8-10 minutes). Add rice and stir for 1 minute to coat the grains. Deglaze pan with wine, then add a ladleful of stock at a time, stirring occasionally and ensuring stock is absorbed before adding more, until stock is completely absorbed and rice is creamy and cooked al dente (35-40 minutes). Stir through parmesan and season to taste with sea salt and freshly ground black pepper. Spread risotto on a tray to cool, then refrigerate for 2 hours.

Using a sharp paring knife, remove olive flesh from pits in a single piece. Place a thumbnail-sized piece of Taleggio in the centre of each olive and remould olive around cheese. (The olive won’t wrap all the way around.)

Divide risotto into 12 balls, flatten, and place a Taleggio-stuffed olive in the centre of each. Mould risotto around each olive until completely

enclosed.

Heat vegetable oil in a deep fryer or a large, deep saucepan to 170C. Place flour, eggs and breadcrumbs in separate bowls. Roll balls in flour, dip in egg, coat in breadcrumbs and deep-fry in batches until golden (4-5 minutes). Drain on absorbent paper, and serve.