Oxtail Arancini with Dipping Sauce

For the Oxtail Arancini Balls

• 30ml (2 Tbsp) butter
• Dash of olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 cup Risotto rice
• 125ml (1/2 cup) dry white wine
• 625ml – 750ml (2 ½ – 3 cups) stock of your choice
• 125ml (1/2 cup) cream
• 80ml (1/3 cup) Parmesan cheese, grated
• 80ml (1/3 cup) parsley, chopped
• 500ml (2 cups) cooked oxtail, shredded
• Salt and black pepper, to taste
• 250ml (1 cup) plain flour
• 1-2 eggs, beaten
• 500ml (2 cups) panko bread crumbs
• Oil for deep frying

For the Feta, Avo and Herb Dip

• 1 avocado
• 100g feta cheese
• A handful of basil and parsley, chopped
• Zest and juice of 1 lime
• Salt and black pepper, to taste

For the Mustard Dip

• 80ml (1/3 cup) tangy mayo
• 45ml (3 Tbsp) wholegrain mustard
• 30ml (2 Tbsp) Dijon mustard
• Zest and juice of 1 lime
• Salt and black pepper, to taste

• Heat a large heavy bottom pot on medium heat with the butter and a dash of olive oil, then fry the onion for about 5-7 minutes, or until soft and caramelised.
• Add the garlic and fry, stirring, for another 3 minutes.
• Add the Arborio rice and ‘toast’ the rice kernels by fry-stirring for about 3-5 minutes. Add the wine and lower the temperature to a low or low-medium heat.
• Stir regurarly until all the wine is soaked up by the rice and then start adding the stock in batches of 125ml (1/2 cup) per addition. Stir each batch of stock until soaked up by the rice before adding another batch.
• Add the cream and stir until thickened, then add the Parmesan cheese, parsley and shredded cooked oxtail. Season to taste.
• Allow the risotto to cool down, then roll into balls just smaller than golf balls.
• To crumb the arancini balls, dust the balls in the flour and shake off excess, cover in egg, then roll them in the panko bread crumbs.
• TIP: When crumbing any food, remember to always keep one hand “dry” and one hand “wet” to prevent very messy hands.
• Heat the oil in a large pot or deep-fryer and fry the arancini balls in batches for about 4-5 minutes, or until crispy and golden brown.

For the dips

• Combine all ingredients for each dip and season to taste.