Oven-Baked Arancini with a Marinara Sauce...

Arancini is known for being an appertiser- rice stuffed balls.

Something you may not know- Marinara Sauce is not a seafoody as some may think!!!
It is actually just your basic tomato based sauce, its a starter sauce that is then built on.
But it is great on its own too....

Serves: 4 (makes 8 arancini balls)
Ingredients:
   2 eggs
   3/4 cup GF/WF flour
   1 cup GF WF bread crumbs
   roughly half the quantity of the Ham Off the Bone Mushroom and Thyme Risotto
   drizzle of extra virgin olive oil
   small bunch rosemary sprigs, leaves removed and roughly chopped
               (leave some small tips to poke in the top of the arancini)
   2 tbsp dried parsley
   3 dried sage leaves, chopped
Marinara Sauce 
   2 tbsp extra virgin olive oil
   1/2 medium onion, finely chopped

   1 tbsp chilli sauce
   1/2 tsp sea salt
   freshly ground pepper
   1/8 cup grated carrot
   1 400g can whole peeled tomatoes
   1 tsp dried oregano
   1 tsp dried thyme
   1 bay leaf
   small handful fresh basil leaves (optional)  
Method:

1. Preheat oven to 180°C. Heat olive oil in a large pot over medium-low heat. Add onions and garlic and cook, stirring occasionally, and saute over low heat until the onions are soft, about 10 minutes.
2. Add the grated carrots and chilli sauce then cook another 3 to 5 minutes, stirring occasionally until softened.
3. Add the tomatoes and their liquid and break up the tomatoes with a wooden spoon (or just crush them with your hands, like I do).
4. Add the bay leaf and dried herbs. Stir sauce then bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 20 to 30 minutes. Season to taste with salt and pepper. (Note – if the sauce is too bright or acidic, try adding a pinch of low GI sugar to balance the acidity from the tomatoes).
5. Remove from the heat and discard the bay leaf, stir in chopped basil.
6. Meanwhile, line 2 baking trays with non-stick baking paper. Place the flour in a shallow medium bowl. Lightly whisk the eggs in another bowl. Spread the GF/WF breadcrumbs, and herbs over a plate and mix.
7. Use wet hands to shape a handful (about 1/2 cup) of the risotto into a ball. Repeat with the remaining risotto to make 12 balls.
8. Roll 1 risotto ball in the flour and shake off excess. Dip in egg, then roll in breadcrumb mix, pressing to coat. Pinch the top slightly to make a pear shape. Place on the prepared tray. Repeat with the remaining risotto balls, flour, egg and breadcrumbs.
9. Drizzle olive oil over the arancini . Bake in oven for 20 minutes or until crisp and golden.

Serve the Arancini on a 'bed' of Marinara sauce and with a fresh garden salad side.
Enjoy!!