ARANCINI

Würzstoff, Ketchup

vegetarian

starter

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

2 tbsp. TOMAMI Seasoning Sauce (Würzstoff)
40 g butter
60 g shallots, finely chopped
120 ml white wine
200 g arborio rice
60 g grated Manchego or Pecorino
40 g flour (type 405)
70 g breadcrumbs
6-8 mini mozzarella balls
6-8 large basil leaves
6-8 heaped teaspoons TOMAMI Ketchup
1 liter of sunflower oil
Fine sea salt
Freshly ground black pepper

INSTRUCTIONS

For approx. 6-8 portions depending on the size. Fill a large saucepan with 750 ml of water and TOMAMI Würzstoff (Seasoning Sauce); heat and keep warm. In a heavy-bottomed sauté pan, heat the butter over medium heat and sauté the onions. Add the rice and stir for about 2 minutes until the rice is translucent. Then deglaze the rice with the white wine and keep stirring until the alcohol has evaporated.

Add the spiced broth ladle by ladle to the rice and continue to stir. When all the liquid is absorbed, add the next ladle. Continue until the rice is soft but still has a firm core. When the cooking time is over, remove the risotto from the heat, stir in the grated cheese, season again with salt and pepper, cover and leave to rest in the refrigerator for at least 1 hour, or even better overnight.

Shape one handful of cooled rice into a ball with your hands. Then press a large hollow into the middle. Press one ample teaspoon of TOMAMI Ketchup, one basil leaf and one mini mozzarella into the hollow. Carefully spread the rice over the filling or cover with a little more rice and shape into a ball again. Make 6-8 balls in this way. In a small bowl, stir the flour with 80 ml of water until smooth, season with salt and pepper and turn the rice balls first in the flour mixture and then in the breadcrumbs. Heat the frying oil to 180 ° C in a tall saucepan. Dip a wooden stick in to test if it is hot enough (if bubbles form on the stick, the oil is hot enough). Bake the balls until golden brown. Degrease on kitchen paper and serve warm.

Preparation time: 60 minutes plus refrigeration time

A recipe by Cettina Vicenzino.