Arancini with Tomato with Kato Vine Ripened Tomato with Smokey Red Onion Relish
- 1 small onion 50 g butter 500 g Arborio rice 50 ml white wine 1 l vegetable stock 4 eggs 1 jar Kato Vine Ripened Tomato with Smokey Red Onion Relish 200 g breadcrumbs Vegetable oil for frying
- 50g butter
- 500g Arborio Rice
- 50ml white wine vinegar
- 1 l vegetable stock
- 4 eggs
- 1 jar Kato Vine-ripened Tomato with smoky red onion
- 200g Breadcrumbs
- vege Oil for frying
Makes approximately 20–25 Arancini
Finely chop the onion and place in a capable pot with the butter. Sauté the onion and when it looks shiny add the rice and stir well. Add the white wine vinegar and then, ladle by ladle, the vegetable stock, stirring constantly and adding more stock when needed. Cook until all the stock has been used, then turn the heat off, cover the pot with a lid and let the rice rest for 30 minutes. When the risotto has cooled down sufficiently add 2 eggs and mix well. Break the remaining two eggs into a mixing bowl and beat lightly with a fork.
Prepare a tray with a thin layer of breadcrumbs and place on your working space next to the bowl with the beaten eggs. Wet your hands with water; pick up a handful of rice and shape into a ball, about the size of a mandarin or smaller. Push your index finger into your ball to make a hole and fill with a very small amount of Kato Vine Ripened Tomato with Smokey Red Onion Relish. Close the hole and then reshape the ball with the palms of your hands to make sure that the rice has sealed in the filling. Roll the ball into the beaten eggs and then into the tray filled with breadcrumbs. Repeat until all the rice has been used up. Fry the balls in plenty of vegetable oil until golden, then dry on kitchen paper towels and serve, hot or at room temperature.
with the remaining Kato Vine Ripened Tomato with Smokey Red Onion Relish on the side for dipping.