Fontina and sorrel arancini

Method

1. For the salsa rossa: put the tomatoes in a pan with the onion, garlic, cinnamon, olive oil and chilli. Cook over a medium heat for 5-6 minutes or until the mixture has thickened to a salsa consistency. Stir in the vinegar and the mint.

2. For the arancini: divide the cheese into five portions, then wrap each portion in the sorrel leaves. Get a large spoonful of risotto and make a dip in the middle. Put the wrapped cheese in, and cover with more rice. Roll into a ball and season with salt and pepper.

3. Sprinkle the flour onto a plate, and do the same with the breadcrumbs. Roll each risotto ball in the flour, dip in the beaten egg, then roll in the breadcrumbs. Set aside on a plate.

4. Heat the oil in a deep-fat fryer until hot. Carefully place the arancini into the oil and deep fry over a medium heat until they turn golden brown.

5. Remove the arrancini with a slotted spoon and drain on kitchen paper.

6. Pile the arancini onto a plate and serve the salsa alongside, in a small bowl for dipping.