Arancini balls

1. pour stock into saucepan and bring to gentle simmer

2. heat olive oil in large non-stick frying pan, add onion and garlic an cook until onion has softened (5min)

3. add rice to pan, coating well with oil. add ladle of warm stock to rice mixture and stir constantly with wooden spoon until liquid has been absorbed

4. continue to a stock, 1 ladle at a time, stirring constantly an allowing liquid to absorbed before adding next laddle for about 15min

5. ad Parmesan and set aside to cool for 2 hours

6. when cooled, add 2 beaten eegs to rice mixture

7. with wet hands shape rice mixture into small balls, use thumb to make indent in centre, add cube of mozzarella and enclose

8. roll balls in flour then in betwen egg and finally in breadcrumbs, shaking off excess

9. chill for 30min in fridge

10. heat oil in large saucepan and gently fry balls in batches until golden brown (5-6min)

11. remove with slitted spoon and drain on paper towel

12. serve hot with tomato relish