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Tomato Arancini – canapé

  • Chopped tomatoes 400g
  • Vegetable stock 1 litre
  • Butter a knob
  • Onion, chopped fine 1
  • Garlic cloves, chopped fine 2
  • Rosemary 1 sprig
  • Risotto rice 250g
  • Cherry tomatoes, halved 300g
  • Grated parmesan 60g


  1. Put the chopped tomatoes and half the stock into a blender and blitz until smooth. Put into a pan and bring to a gentle simmer over a low heat.
  2. Put a knob of butter with a little bit of oil in a different pot and sweat the onion, garlic and rosemary.
  3. Once soft, add the rice and stir for a minute.
  4. Start adding the hot stock and tomato mixture, about ¼ at a time. Let the risotto cook, stirring often, and adding more stock as it absorbs.
  5. When you have added half the stock put in the cherry tomatoes.
  6. After cooking for about 25 minutes, it should be almost ready. As soon as the rice is cooked through, add the parmesan and take off the heat to cool down.
  7. Ball the risotto once set and pane twice – once in fine panko breadcrumbs and once in rough panko breadcrumbs.
  8. Deep fry in oil until golden brown

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