How to make Tomato & Mozzarella Arancini #shorts

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I absolutely love arancini and this is a gorgeous flavour of tomatoes stuffed with gooey mozzarella. Absolutely delicious!

Full recipe!

Ingredients
For the risotto base:
1 onion or shallot - finely sliced
3 garlic cloves - minced
250g risotto rice (I use arborio or carnaroli)
3 tbsp tomato purée
100ml white wine
300ml Passata
1L veg stock
50g cold butter

Arancini building
50g mozarella cut into cubes
50g flour
2 eggs
100g panko breadcrumbs
Oil for frying (approx 500ml)

Method:
Start the risotto by sweating the onion in some oil and a knob of butter until soft. Add the garlic for 30 seconds followed by the tomato purée for another 30 seconds. Add the rice and combine for a minute. Pour in the white wine until completely absorbed, followed by the Passata and stock in instalments, stirring all the time letting each amount absorb before adding the next. This whole process should take about 20/30 mins. Taste and rice and if it’s too al dente, add some extra water until cooked. At this point, add in the cold butter and stir vigorouously to create a lovely creamy texture. Pour out onto a tray and leave to cool in the fridge overnight or until the day you want the arancini.
To make the arancini, cube the mozzarella and set aside - take a handful of risotto, place a cube of cheese in the centre then mould it around into a ball. Dust in the flour, coat in the egg then breadcrumbs. You can make small ping pong ball sized ones for a canapé or a tennis ball sized one for a starter, but the method stays the same. Heat up your frying oil to 160/170 C then lower the arancini into the oil until golden and cooked through.
I like to serve mine with a mountain of Parmesan grated on top. Enjoy!