ARANCINI WITH POMODORINA SAUCE AND BUFFALO MOZZARELLA

Serves 4

Clean the shallots, chop them, add a little extra-virgin olive oil and microwave for one minute. In a pan, toast the Carnaroli rice over a low heat; as soon as the grains are well toasted, pour in the white wine and when it evaporates start adding the vegetable stock a little at a time. Add the shallots and continue cooking. Halfway through the cooking time, add the Pomodorina sauce to the risotto. When the rice is ready, stir in some cold butter, Parmigiano Reggiano cheese and chopped basil. Transfer to a large baking tray so that the rice can cool evenly. To form the arancini, take a handful of risotto, create a hole in the middle and place a piece of buffalo mozzarella inside. Close with some rice and roll the arancini into a conical shape, ensuring they are nice and firm. Place the flour in a bowl and pour in a few tablespoons of water to create a batter that is dense and sticky but not too fluid. Dip the arancini into the batter, making sure they are fully covered. Roll the arancini in breadcrumbs and press well so that they stick to the batter. Fry the arancini in peanut oil at 175°C for a few minutes, when golden brown drain them on kitchen paper.