Arancini with eggplant and tomato sauce
Ingredients
4 persons
- 1 onion, finely chopped
- 200 grams of risotto rice
- 600 milliliters vegetable broth
- 1 cube of butter
- 67 grams of Parmesan cheese
- 1 ball mozzarella, shredded
- 3.5 tablespoons flour
- 200 milliliters of water
- 6 tablespoons breadcrumbs
- 0.5 eggplant
- 500 gram Elvea Passata with Basil
- A few basil leaves
- olive oil
- salt
Preparation
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1
Sauté the red onion in a saucepan over heat until softened. Add the rice and sauté briefly. Pour in the warm vegetable broth and let it cook for 25 minutes, until the rice grains have absorbed all the broth. Stir regularly. Season the risotto with a knob of butter and grated Parmesan cheese. Let it cool.
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2
Make nice round balls from the risotto. Make an indentation in the center of each ball, fill with the mozzarella, and fold the ball back up neatly so that the mozzarella is completely enclosed with rice.
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3
Mix the flour with the water and a pinch of salt. Dip the balls in the flour mixture and then in the breadcrumbs.
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4
Slice the eggplant into thin rounds. Season both sides with salt. Heat some olive oil in a pan and fry the eggplant slices until crispy. Pat the slices dry with paper towels.
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5
Bake the arancini in the deep fryer at 170 degrees for 10 to 12 minutes. They are ready when they float to the surface. Remove the arancini from the deep fryer when they are golden brown and drain on paper towels.
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6
Heat the passata in a small saucepan.
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7
Spoon some of the warm passata onto plates and arrange an arancini on top. Garnish with a slice of eggplant and fresh basil.
