Method

First make the rice mix by put oil & rice in a saucepan over a med heat, stir & heat the rice in the oil for 2 mins, then add wine & stock cube, stir in, when rice dries out add 1/4 of the water, cook & stir until it dries out, repeat until all the water has been used, then set aside for 4 hour to go cold, then stir in the Arrowroot Powder.

Next make the ragu filling, add oil & onion to a frying pan & cook on a med heat for 5 mins to soften, then add garlic & tofu, cook for 1 more min, then add passata, chilli flakes, stock cube, oregano, & tomato puree, cook out stirring for a few mins to thicken, then add peas & basil & cook for 2 mis until thick, remove from the heat & allow to go cold.

Heat oil in a deep fat fryer or is a deep saucepan to 170°C. Or you can use an oil sprayer to spray Arancini's & place in an oven at the same temperature.

Divide rice into 8 equal balls, then place ball on a piece of cut cling film & make a flattened round disc about 12cm across, then dollop a 2 tbsp of the ragu in the centre of the disc, next gather the cling film around the edge & lift upwards then twist the cling film to pull into a tight ball incapsulating the filling, re-move the cling film & repeat to all done, set aside.

Make the tomato sauce, place onion & olive oil in a saucepan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, the add basil stalks stir & cook for 30 sec, then add passata, sugar, tomato puree, sugar, salt & pepper, bring to a simmer & cook for 5 mins stirring all the time, when done blend sauce with a stick/hand blender or liquidiser to smooth.

Coat the Arancini's first mix Arrowroot/tapioca powder with the water to make a thin paste, roll them in the paste then in breadcrumbs to coat all over, when all done either deep fat fry or place in a oven sprayer with oil for between 5 to 10 mins or until golden brown.

Place 2 Arancini per portion on a serving plate, pour over tomato sauce & garnish.