Start to finish one hour. Serves 8
1 1/2 cups aborrio rice
1 white onion, finely diced
1L vegetable stock
2 cups pumpkin puree
200g breadcrumbs (preferable panko)
1 bunch chives
1. Sweat the onion in a large pot on medium heat and then add the rice. Add half the stock and cook the rice until all the stock has been absorbed, stirring occasionally. Add the remaining stock and cook until the rice is tender, about 10 minutes.
4. Whisk the eggs with the milk to make an egg wash. Dredge each ball in the flour, then the egg wash, then the breadcrumbs.
6. Working in batches, fry each ball until golden brown
7. Cut the chives into 1/2cm (1/4") pieces. Use a knife to poke a whole in the top of each arancini and then slide in a piece of chive.