Tomato and Basil Arancini

Instructions

Heat olive oil in a pan and cook onions on a low heat for 5 minutes. Add rice and cook for a further 2 minutes.
Add white wine and stir until completely absorbed. Gradually add stock stirring constantly until rice is tender, around 12 minutes.
Remove from heat and add Parmesan and sun dried tomatoes. Taste and check for seasoning.
Spread the risotto onto a tray, cover and refrigerate.
To assemble roll risotto into roughly 30 balls. Meanwhile roll the cheese into 30 smaller sized balls.
Moisten hands with water and press each cheese ball into the risotto ball and wrap the rice around to enclose it.
Form into smooth balls and set aside to refrigerate.
Roll balls in seasoned flour, eggs and breadcrumbs. Place in the refrigerator until firm.
Deep fry in small batches at 180°C until the balls are golden and the cheese has melted inside.
Heat the BUITONI Sugo per Pasta and stir in basil.
Serve Arancini on a bed of tomato and basil sauce.

Recipe Details

Qty	Unit	Ingredient	Preparation
1/2	Bunch	Basil leaves	Finely Chopped
500	gr	BUITONI Sugo Per Pasta (Pasta Sauce)
30	mL	Olive oil
125	mL	White Wine
8	gr	Garlic	Crushed
1		Medium Onion	Finely Chopped
500	gr	Arborio Rice
250	gr	Parmesan Cheese	Grated
80	gr	Sun Dried Tomatos	Chopped
1.25	L	Vegetable Stock	Warmed
350	gr	Mozarella Cheese	Shredded
4		Eggs	Whisked

BUITONI Sugo Per Pasta (Pasta Sauce) 3kg x 6