Serves 4 people

INGREDIENTS :

8 cups good quality chicken stock
100 milligrams Squirrel Gully Saffron ( approx. 12 saffron threads )
Small bunch of fresh thyme
3 tablespoons olive oil
1 onion, finely diced
2 cups Arborio rice
¼ cup parmesan, grated
Sea salt
3 large cloves Springmount Fine Foods black garlic, peeled and sliced
200 grams Oakwood Smallgoods Co. house smoked salmon, skin and bones removed and flaked into chunks
1 cup plain flour
3 eggs, beaten
2 cups Panko breadcrumbs
4 cups vegetable oil 

METHOD :

In a large pot, simmer the chicken stock with the saffron and fresh thyme
In a separate heavy based saucepan, sauté the onions in olive oil.
Add the Arborio rice and stir with a wooden spoon to coat the rice in oil.
Slowly add in the hot chicken and saffron stock , one ladle at a time, letting the stock absorb before adding any more. Continue to stir the rice as you incorporate the remaining stock.
When the rice is cooked, add parmesan and sea salt to taste.
Fold the smoked salmon and black garlic through the rice
Cool the risotto slightly before moulding the mix into small balls with your hands . Roll the risotto balls in flour , then egg and breadcrumbs.
Heat oil to 180° C in a deep fryer. Fry the arancini in small batches for 4 mins or until golden on all sides. Drain on paper towel and serve immediately.