Cheesy baked arancini
- 1tsp rapeseed oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 300g Asda Risotto Arborio rice
- 100ml white wine (or extra stock)
- 1 reduced-salt vegetable stock cube, made up to 1.2L
- 50g Parmesan, grated
- 400g can Napolina Chopped Tomatoes
- 15g basil, leaves chopped, plus extra to serve
- ½ ball light mozzarella cheese, cut into 10 pieces
- 50g plain flour
- 1 egg, beaten with 1tsp water
- 100g Panko Breadcrumbs
Heat the oil in a large saucepan, add the onion and garlic, cover and fry for 6-8mins over low heat until soft. Remove half and set aside.
Add the rice, cook for 2 mins, then add the wine and cook until reduced by half. Gradually add the stock, stirring continuously until absorbed and the rice is tender. This should take about 20 mins. Remove from the heat and stir through most of the Parmesan.
Spread the rice out onto a plate, cool to room temperature then cover with cling film and chill in the fridge for at least 2 hrs.
Meanwhile, return the remaining onion to a pan, add the Napolina tomatoes and a grind of black pepper and simmer for 5 mins until thick. Add the basil.
Preheat the oven to 180C/160C Fan/Gas 4.
Place the flour, beaten egg and breadcrumbs in 3 separate bowls.
Shape the risotto into 10 balls. Push each ball flat, fill with 1tsp of tomato sauce and a piece of mozzarella, then bring up the edges of the arancini to create a ball.
Working in batches, dip the balls into the flour, followed by the egg and finally the breadcrumbs.
Place on a baking tray lined with baking paper and bake in the oven for 30-40 mins, turning after 10 mins, until golden.
Leave to cool for 5 mins then serve with a sprinkle of basil and the rest of the Parmesan, with any extra tomato sauce on the side.