Arancini with tomato and olive tapenade

Name: Arancini with tomato and olive tapenade
Ingredients: 100g/3½oz pitted black olives; 100g/3½oz sun-blush tomatoes, chopped; 2 garlic cloves; 1 lemon, zest and juice; 1 tbsp chopped fresh parsley; 100g/3½oz mayonnaise; 50g/2oz unsalted butter; 450g/1lb arborio rice; splash white wine; 2 litres/3½pints warm vegetable stock; 100g/3½oz sun-dried tomatoes, chopped; 5 spring onions, finely chopped; salt and freshly ground black pepper; 1 free-range egg, beaten; plain flour, for dusting; 1 litre/1¾ pints vegetable oil, for deep-frying