Chorizo and Mozzarella Stuffed Arancini

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5 ml (3 tbsp) butter

1 onion, finely chopped
250 g Spekko Royal Umbrella Jasmine Rice 

½ tsp salt
very generous pinch of saffron

800 ml warm chicken stock

50 g Parmesan cheese, grated
150 g mozzarella cheese, chopped into chunks
1 chorizo sausage, diced
1 egg, beaten
250 m (1 cup)flour

500 ml (2 cups) breadcrumbs 

vegetable oil, to cook

For the chili mayonnaise dipping sauce

2 egg yolks 

30 m (2 tbsp) white wine vinegar or lemon juice 

500 ml (2 cups)oil

2 fresh chillies, seeded and chopped 

30 ml (2 tbsp) fresh coriander, finely chopped 

1 clove garlic, crushed 

salt and pepper

Make the classic risotto first. Heat the butter in a pot. Sauté the onion until just
Transparent. Then add the rice and stir until coated. Add the salt and saffron.
Add the stock ladle by ladleful whilst stirring, waiting each time until the rice has absorbed the liquid. Cook until the rice is al dente.
Add the Parmesan cheese. Mix through and set aside to cool completely.
Set out the egg, flour and breadcrumbs in separate bowls.
Roll the rice into walnut sized pieces, flatten in the palm of your hand. Then add a piece of mozzarella and chorizo. Roll to enclose.
Dip each rice ball into the flour, then egg, then breadcrumbs. Set out on a greased tray and cool down in the fridge for at least half an hour or more.
Heat the oil in a pan and shallow-fry the arancini in batches until brown and cooked. Drain, then serve with the chilli mayonnaise dipping sauce.
To make the dipping sauce, whisk the egg yolks until creamy. Whip in the vinegar or lemon juice.
Add the oil, little by little, whisking each time until completely incorporated.
Finally add the chillies, garlic, salt and pepper.