For 20 arancini.
1 box Smoked Bacon Strips
400g risotto rice
1 clove garlic
100g sundried tomato
1.2 liters vegetable stock
100 ml white wine
80 gr (vegetarian) Parmesan
2 balls (vegetarian) mozzarella
2 free-range eggs, beaten
a bunch of fresh basil
Pepper and salt
Oil for frying
2 liters of peanut oil for deep frying
Fry the Smoked Bacon Strips in two tablespoons of oil until crisp, set them aside. Cut the sundried tomatoes into small pieces and chop the leaves of the basil. Peel and chop the onion and fry briefly using a little oil. Add the rice and cook briefly until the risotto looks translucent. Deglaze the risotto with white wine. Add a ladle of stock and cook the rice over medium heat, let simmer until the liquid is absorbed. Then add a ladle of stock and let it absorb properly again. You can repeat this process until there is all there is no stock left. Stir the risotto constantly to prevent burning. The risotto is cooked when it still has a little bite.
Remove the risotto from the heat and add the grated Parmesan cheese, stir until melted. Add the sundried tomatoes, basil and fried Bacon Strips. If necessary, add salt and pepper to taste. Let the risotto cool.
Spread the breadcrumbs on a plate. Cut the mozzarella into small cubes. Take a handful of risotto, place the mozzarella in the middle and make nice balls (about the size of a golf ball). Press firmly on the balls around. Dip the risotto ball in the (beaten) egg and then dip it in the breadcrumbs. Place in the fridge for 30 minutes.
Deep-fry the arancini in 5 minutes until golden brown in a large pan with peanut oil. Optionally, serve with tomato sauce.