Leek & Mushroom Arancini with Spicy Tomato Dip

Method

1. Heat olive oil in a large pan over medium heat. Add chopped onion and saute until translucent.
2. Add sliced leeks and mushrooms, and cook until softened.
3. Stir in rice and cook for 2 minutes, ensuring rice is well coated with the oil.
4. Gradually add vegetable stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is cooked and creamy.
5. Stir in the grated parmesan and season with salt and pepper. Allow the mixture to cool.
6. Once cooled, take a small amount of the mixture and place a cube of mozzarella in the centre. Shape into a ball and roll in the breadcrumbs.
7. Repeat with the remaining mixture and cheese.
8. Heat some oil in a deep pan. Fry the arancini balls until golden brown and crispy. Drain on paper towels.
9. For the spicy tomato dip, heat olive oil in a pan and saute garlic until fragrant. Add chopped tomatoes and chilli flakes, and simmer for 10 minutes. Season with salt and pepper.