Saffron risotto balls with horseradish cream sauce
	Serves 18 + wheatfree These risotto morsels or 'boconccini' are pre rolled and deep fried to order. Before frying roll them in a little flour of your choice to prevent them from breaking up.		saffron risotto balls goats cheese muffin artichoke tart sweet potato ashak saffron crespellini pumpkin gnocci

	Cooking the risotto 1kg (2.2lbs) risotto (arborio) rice 100g (4oz) butter 1 onion 3 cloves of garlic 1g (large pinch) of saffron strands 2 glasses of white wine (optional) About 3 litres (6 pints) of vegetable stock Or 3 litres (6 pints) of water and 4 vegetable stock cubes. 200g (8oz) dolcelatte cheese	Heat the butter in a large pan and start to saute the onions and garlic in the butter. When they are soft but not browned add the rice and cook it lightly and coating it well in the butter. Add the white wine and some of the vegetable stock and simmer the risotto slowly stirring it regularly to prevent sticking. Don't add all of the stock at once. Just add more as each addition is absorbed into the rice. The idea for this dish is to just cook the rice. If it is undercooked it will not roll and if it is over cooked it will turn to mush in your hand. My advice would be to err on the side of well cooked. When the rice is cold take a little of the rice and roll it into a ball. Make an indentation with your finger, insert a little piece of dolcelatte, and re roll it. To serve Roll the rice in a flour of your choice and deep fry at about 160°C in vegetable oil. Serve on the horseradish cream sauce.
	Horseradish cream sauce 100g (4oz) butter 1 small onion or 3 banana shallots 3 cloves of garlic 1 glass white wine 1 litre of (about 2 pints) whipping cream 2 Dessertspoons horseradish from a jar salt and pepper	Saute the onions and garlic in the butter and then add the white wine and reduce to a syrup. Add the cream and simmer lightly until slightly thickened. Stir in the horseradish and season with the salt and pepper. If you want a more refined sauce pass it through a sieve.
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