Preparation
- Start by making your stuffing - pour 400ml boiling water over the mix and leave aside (do not bake).
- Heat a pan over a medium heat and add a splash of olive oil. Squeeze your sausages out of their skins into the pan and break up gently. Fry off until crispy golden edges start to form.
- Add your chopped onion and garlic and lower the heat. Sweat off until translucent and then add your arborio rice for a few minutes along with some seasoning.
- Slowly add your stock and keep stirring until the rice is cooked through and your risotto creamy. Grate over your parmesan and stir through.
- Pour your risotto over your stuffing and give everything a really good mix. Leave to cool.
- Roll into balls around the small pieces of mozzarella.
- Chill for half an hour in the fridge before dipping into flour, your egg and breadcrumbs.
- Deep fry until golden brown (about 4-5 mins per batch) and serve hot! To make the dipping sauce:
- Zest an orange into the natural yoghurt and stir through with some salt and pepper. Swirl through some cranberry sauce and either serve in the centre of the wreath or drizzle all over.