Beef And Sundried Tomato Arancini

• 2 cups chicken stock
• 2 tbsp vegetable oil, plus extra to deep-fry
• 1 None small Spanish onion, finely chopped
• 1 clove garlic, minced
• 7 oz Arborio rice (short grain)
• 2 None thin beef and herb sausages
• 1/4 cup freshly grated Parmesan cheese
• 1 oz sun-dried tomatoes
• 1/3 cup all-purpose flour
• 1 None large egg, lightly whisked
• 1 1/4 cups dried breadcrumbs
• None None lemon wedges, to serve

1. Bring stock to a boil. Reduce heat to low and cover to keep hot.
2. Heat 1 tbsp oil in a heavy-bottomed saucepan over medium heat. Sweat onion and garlic, stirring, for 5 mins, or until soft. Add rice and stir for 1 min, or until grains are coated. Gradually add hot stock (about 1/2 cup at a time), stirring constantly until all liquid is absorbed between additions. This will take about 25 mins. The rice should be tender but still firm to the bite.
3. Heat remaining oil in a frying pan over medium heat. Cook sausages for 6 mins, or until browned and cooked through. Chop finely then add to risotto. Fold in Parmesan and sun-dried tomatoes. Cover and refrigerate for 3 hours or overnight
4. Using wet hands, shape tablespoonfuls of risotto into balls. Dredge in flour to coat, shaking off excess. Coat in egg then breadcrumbs.
5. Heat extra oil in a large heavy-bottomed saucepan to 350u0b0F. Working in batches, deep-fry arancini for 5 mins, or until golden brown and heated through. Using a slotted spoon, transfer to paper towels to drain. Serve with lemon wedges.

chicken stock, vegetable oil, spanish onion, clove garlic, rice, thin beef, freshly grated parmesan cheese, tomatoes, flour, egg, breadcrumbs, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/37188 (may not work)