Learn how to make Tomato Risotto and Arancini with Claire Thomson

This incredible Tomato Risotto recipe will leave you with enough leftover to make tasty Arancini the next day

120 minutes - Serves 4


For the Tomato Risotto:

  • 5 shallots, peeled and finely chopped
  • 3 cloves of garlic, peeled and finely sliced
  • 4 tbsp olive oil
  • Pinch of saffron (optional), steeped in 2 tbsp of boiling water
  • Sprig of fresh thyme, leaves picked
  • 900g ripe Isle of Wight Heritage tomatoes, peeled if you like, any tough core removed, flesh and seeds roughly diced
  • 750g risotto rice
  • 1.4lt hot chicken or vegetable stock
  • 175ml dry white wine
  • 100g freshly grated Parmesan or vegetarian alternative
  • 50g unsalted butter
  • Salt and freshly ground black pepper, to taste

For the Arancini:

  • 10 small cherry sized mozzarella balls, such as bocconcini or use mozzarella cut into 10 pieces
  • 4 eggs, beaten
  • Plain flour to dust, about 5 tbsp
  • 300g dry breadcrumbs or use panko
  • Neutral oil, to fry
  • Parmesan or vegetarian alternative, freshly grated, about 30g, to serve
  • Lemon, cut into wedges, to serve

See video for details

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