Butternut Squash & Sage Arancini

method:

• Place a frying pan on a medium heat. Add the butter, onion and garlic and cook for 1-2 minutes until the onion softens.
• Add the risotto rice to the pan and stir to coat the rice in the butter.
• Add the wine and cook, stirring, until dissolved.
• Pour the stock into a separate pan and bring to the boil before simmering gently.
• Add a ladle of stock to the risotto and cook, stirring, until completely dissolved. Add the next ladleful and keep cooking and stirring until all the stock has been used up and the rice is cooked, about 20 minutes.
• Bring a pan of water to the boil and add the butternut squash. Cook until tender, then drain.
• Remove the cooked risotto from the pan and place in a mixing bowl. Add the butternut squash and mash with a fork. Add the sage and season the mix to taste.
• Shape the Boursin into 5g balls, then shape the risotto around it. This should make around 12 arancini balls.
• Make the egg wash by mixing the beaten egg and milk together. Dip the arancini balls in the egg wash and then roll in the breadcrumbs until completely covered. Repeat, setting the finished balls to one side.
• Pour 3cm of vegetable oil into a large saucepan and heat until 170C/350F. Gently cook the balls for 1-2 minutes, remove from the pan and drain on kitchen paper.