Rose Harissa Pesto and Gorgonzola Arancini

belazu.com

Andrew Jennings

Home cook

45ml/3tbsp Cornicabra Extra Virgin Olive Oil

1 onion, peeled and finely chopped

2 clove garlic, peeled and finely chopped

900ml water

1 vegetable or chicken stock cube

250g Carnaroli or Arborio Risotto Rice

4 tbsp Rose Harissa Pesto

125ml white or red wine

50g parmesan, grated at end

Salt and pepper

½ small bunch tarragon, leaves picked and finely chopped

200g gorgonzola

1 egg

170g plain flour

500g dried breadcrumbs

1 litre sunflower or rapeseed oil, for frying

Directions at belazu.com

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