PUMPKIN ARANCINI WITH GOOEY CHEESE

MAKES: 24 I PREP: 2 HOURS I COOK: 15 MINUTES

Normally when I make risotto I want it slightly undercooked (al dente), but when I’m making arancini the rice needs to be cooked all the way through. If it’s not it will stand out like white chalk in these crunchy deep-fried balls and be somewhat unpleasant to eat. 200 grams provolone

½ small pumpkin 2 tablespoons grapeseed oil, plus extra for drizzling 1 onion, finely diced

6 cloves garlic, finely chopped

1½ cups arborio rice

½ cup white wine

1 litre warm vegetable stock ½ cup finely grated Parmesan 100 grams unsalted butter, cubed

Flaky sea salt and cracked pepper, to taste 6 tablespoons plain flour 2 eggs, lightly beaten with 250ml of water

2 cups panko crumbs

1 litre canola oil for deep-frying

1 recipe Dijon Salsa Verde, see recipe right

Cold smoke the provolone for 20 minutes. If you don’t have a cold smoker you can just use it as is.

Preheat your oven to 180°C fan- bake.

Scoop out and discard the pumpkin seeds. Cut the pumpkin into large wedges. Arrange on a baking tray and drizzle with a touch of oil. Roast for 30 minutes or until a knife can pass through it easily. Allow to cool, then remove the skin and mash the pumpkin until smooth. Set aside.

Heat 2 tablespoons of oil in a medium pot over a medium heat. Sauté the onion and garlic until translucent. Add the rice and cook, stirring frequently, for 2 minutes. Add the wine and scrape up any sticky rice from the base of the pot.

Gradually stir in the stock, allowing the rice to absorb it between each addition. Taste the rice, and continue to add stock until it’s cooked through. Stir in the mashed pumpkin and the Parmesan. Remove from the heat and stir in the butter. Taste and adjust the seasonings.

Spread the risotto mixture out on a large tray. Chill for 30 minutes.

Dice the provolone into 1cm cubes. Roll the cooled risotto into about 24 golf- ball- sized balls, inserting a piece of provolone into the centre of each. Coat each ball in the flour, then the egg, then the panko crumbs.

To deep-fry the arancini, place the canola oil in a large pot or deep-fryer and heat to 180°C. Working in batches, add the arancini and cook until golden. Drain on paper towels, then transfer to a platter and serve with Dijon Salsa Verde.