- In a small pan melt the butter and sweat the shallot and garlic. When soft add the rice and cook for 2mins until the rice goes opaque. Turn the heat up and pour in the wine. Boil hard whilst constantly stirring. Slowly ladle by ladle add the stock, always stirring and adding the next ladle when the last has been absorbed. This may take around 15min. For aranchini it is better if the rice is slightly over cooked as it sticks together better. Season and add the Parmesan and chill.
- Heat a frying pan and melt the butter, when foaming add the wild mushrooms, torn up. Fry and when coloured and soft add the chopped herbs and season. Stir through the risotto rice.
- Roll into small balls. And place on a plate. Wet hands will help the mixture from sticking to your hands. It should make around 12 balls.
- In three bowls beat the egg and milk together in one. Place the flour on another and the bread crumbs in the third. First roll the balls in the flour and then plop into the egg. Shake off and roll in the crumb. Place in the fridge for 30mins once done.
- 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. Place in the oven for 15mins until the toms have blistered and a lovely sauce has formed.
- Heat a pan of oil up to 160c. Place the aranchini in. It should bubble and fizz. After a few minutes they should be brown and crispy. Remove carefully with a slotted spoon and place on a tray, season and place in the oven alongside the tomatoes for 5minutes to heat through.
- To serve, spoon some cherry tomato ragu on a plate, top with three aranchini, tear over the burrata, and sprinkle with chopped parsley. Serve with a rocket and Parmesan salad.
See more recipes from The Fabulous Baker Brothers at www.moretomushrooms.com