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Ingredients
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Arancini
Tomato Fondue
Method
Arancini Preparation
- 1
Cook the Rice
In a pot, bring the vegetable broth to a boil. Add the Arborio rice and cook on low heat, stirring occasionally until the rice is creamy and al dente, about 20 minutes. Let it cool.
- 2
Sauté Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and garlic, sautéing until translucent. Add the wild mushrooms and cook until soft. Season with salt and pepper.
- 3
Combine Ingredients
In a large bowl, mix the cooled rice, sautéed mushrooms, and Grana Padano cheese. Stir in the beaten eggs and adjust seasoning to taste.
- 4
Form Arancini
With wet hands, take about 2 tablespoons of the rice mixture and form into balls. Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- 5
Tomato Fondue Preparation
- 6
- 7
Finish the Sauce
Stir in fresh basil and cook for an additional 5 minutes. Adjust seasoning as needed.
Serving
- 8
Plate the Dish
Serve the arancini with a generous spoonful of tomato fondue on top and garnish with additional Grana Padano if desired.
