Tiny Arancini with Tonnato Sauce

Name: Tiny Arancini with Tonnato Sauce
Yield: 24 serving
Ingredients: 200 gm risotto rice; 750 ml chicken stock; 50 gm butter; 40 ml olive oil; 150 gm onion; 1 clove garlic; 100 gm Parmesan Cheese; 150 gm Bacon; salt and pepper; 1/2 bunch chopped parsley; 200 gm breadcrumbs; 100 gm flour; 250 ml milk; 1 whole egg; 1 whole egg; 1 teaspoon Dijon mustard; 20 ml white wine vinegar; 1/4 piece preserved lemon; 200 ml vegetable; 100 ml olive oil; 100 gm tuna

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Servings
24
Course
Condiments, Others
Cuisine
gluten-free

Tiny Arancini with Tonnato Sauce

Iris Warren

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I have these tiny arancini with this unusual sauce, but try it it really works. any cups mentioned are Aust size

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Ingredients

Servings

200 gm risotto rice carnaroli or aborio (1 cup)
750 ml chicken stock 25.4 oz
50 gm butter 1-2 ozs
40 ml olive oil
150 gm onion diced
1 clove garlic crushed
100 gm Parmesan Cheese grated
150 gm Bacon 2 small rashers derinded and cut finely
salt and pepper
1/2 bunch chopped parsley or other soft herb

Crumb mixture

200 gm breadcrumbs or rice crumbs
100 gm flour for dusting or gluten free flour
250 ml milk
1 whole egg beaten mixed milk

Tonnato Dipping Sauce

1 whole egg 1 whole and 1 yolk if small
1 teaspoon Dijon mustard
20 ml white wine vinegar
1/4 piece preserved lemon or zest of half a lemon
200 ml vegetable / grapeseed oil
100 ml olive oil
100 gm tuna in oil drained,

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Instructions

Sweat the onion, bacon and rice together with the olive oil in a medium sized pot until the onions are soft, without browning.
Slowly add the stock letting it completely absorb each time you add more. The mixture should be firm and not soupy. The rice should be cooked. If you need to add more or less stock then do (not all rices absorb the same amount of liquid). When the stock is absorbed finish by mixing in the Parmesan cheese and the butter along with salt and pepper to taste). Pour onto a tray or brownie tin and cool . Let this cool as long as possible till quite cold.
When cooled it will be quite firm. Roll into walnut sized balls. Roll in flour, then egg and crumb them. Refrigerate again till firm
Deep fry ( in a medium sized pot in vegetable oil) for best results, or shallow fry if you prefer

Dipping Sauce

Put the tuna, egg , dijon, vinegar, preserved lemon or zest in a food processor and mix. Gradually add the olive oil then the plain oil until the mayonnaise is thick. .
If you want it thicker add a little more olive oil... thinner a little less or add a drop or two of water. ( or process your favourite mayonnaise with the Tuna)