Baked Arancinis Vivanda with Tomato Sauce
100 gr of cooked and cooled risotto, 60 gr of parmesan, 10 ml of vegetable oil, 15 gr of shallot, 50 gr of mushrooms, 30 ml of cream, 20 ml of white wine, 2 eggs, 100 gr of Italian breadcrumbs, 100 gr Vivanda Boréal burger the one of your choice, A box of 500 ml of your favorite tomato sauce, salt to taste, pepper to taste
Step 1: Sweat the shallots in a pan, add the mushrooms and then deglaze with the white wine, add the cream, the rizotto and finally the Parmesan and season with your favorite herbs and salt and pepper.
Step 2: Let stand the rizotto preparation in the refrigerator for at least 10 minutes. Beat the eggs in a bowl.
Step 3: Place the flour in another bowl and place the breadcrumbs in another bowl. Take the rizotto (cold), spread it in your hand and place the round Vivanda Boréal meatball in the center to then wrap it with the rizotto, shaping beautiful balls.
Step 4: Take each ball to coat it in flour and then in the egg and then in the breadcrumbs to then re-soak it in the egg and put it back in the breadcrumbs.
Step 5: Let stand 10 minutes before putting them in the oven for 20 minutes or if you prefer in the deep fryer for 8 minutes.
To serve on a hot plate, spread the tomato sauce and place the arancini with a salad.