Tomato and garlic arancini (oven baked)

Updated at: Sun, 25 Aug 2024 09:54:08 GMT

Step 1

Preheat the oven to 210 degrees (fan).

Step 2

In a pan or jug, combine chopped tomatoes, vegetable stock and tomato purée together as a hot stock.

Step 3

In a large flying pan, fry the garlic and onions for 2-3 minutes or until soft.

Step 4

Add the dry rice and fry for a further 2-3 minutes.

Step 5

Add a small amount of the tomato stock to the rice, stirring constantly until it is almost fully absorbed. Keep repeating this until the rice is almost cooked - around 20 minutes. The rice should be soft and the liquid fully absorbed.

Step 6

Season with salt and pepper then set the risotto mix aside to cook fully, preferably in the refrigerator.

Step 7

Divide the mozarella into 12 small pieces. In separate bowls arrange the beaten egg, plain flour and panko breadcrumbs.

Step 8

Divide the risotto into 12 equal portions, rolling each into a ball and pressing a piece of mozzarella into the centre, ensuring the risotto fully encases the cheese.

Step 9

Roll each ball in flour, dip in the beaten egg and cover in panko breadcrumbs.

Step 10

Cook in the preheated oven for 20-25 minutes or until breadcrumbs are crispy. Serve with tangy tomato/onion chutney.

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