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1
In a small pan melt the butter and sweat the shallot and garlic.
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2
When soft add the rice and cook for 2mins until the rice goes opaque.
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3
Turn the heat up and pour in the wine.
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4
Boil hard whilst constantly stirring.
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5
Slowly ladle by ladle add the stock, always stirring and adding the next ladle when the last has been absorbed.
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6
This may take around 15min.
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7
For arancini it is better if the rice is slightly over cooked as it sticks together better.
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8
Season and add the Parmesan and chill.
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9
Heat a frying pan and melt the butter, when foaming add the wild mushrooms, torn up.
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10
Fry and when coloured and soft add the chopped herbs and season.
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11
Stir through the risotto rice.
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12
Roll into small balls.
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13
And place on a plate.
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14
Wet hands will help the mixture from sticking to your hands.
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15
It should make around 12 balls.
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16
In three bowls beat the egg and milk together in one.
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17
Place the flour on another and the bread crumbs in the third.
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18
First roll the balls in the flour and then plop into the egg.
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19
Shake off and roll in the crumb.
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20
Place in the fridge for 30mins once done.
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21
Heat an oven to 200c, in a oven proof pan, sweat the red onion and garlic in olive oil, when soft add the cherry tomatoes and sherry vinegar, season and throw in the thyme.
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22
Place in the oven for 15mins until the toms have blistered and a lovely sauce has formed.
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23
Heat a pan of oil up to 160c.
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24
Place the arancini in.
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25
It should bubble and fizz.
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26
After a few minutes they should be brown and crispy.
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27
Remove carefully with a slotted spoon and place on a tray, season and place in the oven alongside the tomatoes for 5 minutes to heat through.
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28
To serve, spoon some cherry tomato ragu on a plate, top with three arancini, tear over the burrata, and sprinkle with chopped parsley.
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29
Serve with a rocket and Parmesan salad.
