Aranchini Stuffed with Mozzarella Cheese, Basil Mayonnaise

Method

1. Mix mayonnaise and basil in a blender until fully incorporated.
2. Sauté onions and garlic in oil until softened. Add the rice and fry until it becomes translucent. Add the wine and let simmer for a couple of minutes. Then add 2 dl of the stock and let simmer over a low heat until it is soaked into the rice. Repeat this with the rest of the stock, adding 1-2 dl at a time, check that the rice is cooked but still has a bit of bite. This should take 10- 15 minutes. Add parmesan and zest of one lemon and let it cool.
3. Form balls with the cooled risotto with mozzarella in the middle. Leave in fridge to become firm. Dip the balls in egg, flour and panko breadcrumbs. Deep fry at 150 degrees until they become golden and crispy. Bake in the oven at 150 degrees for a further 3 minutes.
4. Serve with a generous drizzle of basil mayonnaise.

Allergens