Crispy Arancini Bites with Brie Served with Cranberry Sauce

Ingredients For the brown butter risotto:

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3 cups good quality chicken or vegetable stock

4 Tbsp butter

1 cup Spekko Long Grain Parboiled Rice

1/2 cup grated Parmesan cheese

Salt and pepper to taste

For the arancini:

1 block Brie cheese (15 small cubes)

1 cup wheat cake flour

3 eggs (whisked)

3 cups panko breadcrumbs

To serve

Cranberry sauce

Fresh sage

Method

To make the risotto

Heat the chicken stock in a pot until steaming. You don’t need it to simmer, just steam.