Porcini and smoked cheddar arancini with tomato coulis

Preparation

1. In a pot, heat 30 mL (2 tablespoons) olive oil and add half the onion.
2. Leave to sweat for a bit, then add the risotto rice. Stir and heat lightly until rice is translucent.
3. Add the white wine and cook, stirring occasionally.
4. At the end of cooking (risotto must be fairly thick), fold in the parmesan.
5. Remove from heat and spread the risotto on a cookie sheet so it cools down quickly.
6. Once the risotto has cooled, take a small quantity at a time and shape into balls.
7. Put a small cheddar cube at the centre of each ball and enclose well.
8. Leave to rest in the freezer for 15 minutes so the risotto balls (arancini) harden slightly. Take the arancini out of the freezer and roll one by one in the flour.
9. Dip the floured arancini in the beaten eggs, then roll in the breadcrumbs. These steps will make the arancini very crispy after cooking.
10. Repeat for each risotto ball, then set aside in the refrigerator.
     

Sauce

1. In a pot, heat 30 mL (2 tablespoons) olive oil and sauté the chopped onion with the lardons or bacon over low heat for 5 minutes.
2. Add the bouquet garni and Favuzzi tomatoes and simmer gently for 30 minutes.
3. Remove the herbs, then purée the sauce with an immersion blender.
4. Fry the arancini in olive oil at 350°F (175°C) for about 3 minutes and place on paper towels to drain excess oil.
5. Season lightly with Favuzzi Bologna herbal sea salt.
6. To serve, pour a bit of tomato coulis on a plate, then place the arancini on top.
7. Finish with a drizzle of olive oil, a bit of freshly ground pepper and parmesan flakes.