Arancini with salt and pepper tomato sauce

Ingredients

  • 1 litres vegetable stock
  • large pinch strands saffron
  • 75 g butter
  • drizzle olive oil
  • 1 Spanish onion, finely chopped
  • 1 leek, finely chopped
  • 2 sticks celery, finely chopped
  • 2 cloves garlic, crushed
  • 250 g Arborio rice
  • 125 ml dry white wine
  • 75 g finely grated parmesan
For the roasted salt and pepper tomato sauce

  • 1 small head garlic, top sliced off
  • 250 g plum tomatoes, halved lengthwise
  • 1 large red bell pepper
  • 1 tbsp olive oil
  • 2 tsp demerara sugar
  • 2 tsp sea salt
  • 2 tsp freshly ground black pepper
  • 1/2 tsp balsamic vinegar, or to taste
  • 1 1/2 tsp lemon juice
For the arancini

  • 1 regular buffalo mozzarella, or 24 boccocini
  • 2 eggs, lightly beaten
  • 200 g panko breadcrumbs, (available from oriental supermarkets)
  • sunflower oil, for deep-frying
To serve

  • knob butter
  • 4 field mushrooms, sliced
  • drizzle olive oil
  • 6 punnet mixed oriental cress, to garnish

Description

This Classic Italian Snack Of Risotto Balls Is A Great Way To Use Up Any Leftovers And Served As Part Of An Antipasti Platter, Says Paul Bloxham

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