Directions

1. Melt the butter in the pan with the shallot and garlic until soft but not brown, approx. 2 mins.

2. Add the arborio rice to the pan to fry for 1 min, stir through. Pour in the wine until it has been absorbed into the rice. Bring your chicken stock to the boil in a separate pan then ladle the hot stock one ladle at a time into the rice pan, making sure each is absorbed before adding the next, stirring continuously. Risotto takes patience so this takes approx. 20 mins. Stir frequently.

3. Once all the stock is absorbed add the Comté and the chorizo jam and stir through with a knob of butter (or you can leave and fill the centre of the balls with the chorizo jam in stage 4 if preferred). Season to taste. Remove from the heat and spread the rice mixture out on a baking tray to cool. Once cool enough pop in the fridge until chilled for a min 1 hour.

4. Wet your hands and roll up a tenth of the rice in your hands to form a ball. Repeat for the remaining 9 balls. (If filling with the chorizo jam at this stage then do so by making a hole with your thumb in the centre of the ball and fill with some chorizo jam.)

5. Beat the egg and milk together. Dip each ball in the flour then the beaten egg and milk, followed by the breadcrumbs.

6. Heat the oil in a saucepan over a high heat and drop the balls in a few at a time cooking until they are crisp and golden, approximately 3 mins. Transfer to a plate lined with kitchen roll. Serve whilst warm.