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Borlotti Arancini

Method


Boil the beans overnight and cooking according to the direction on the package. Boil the water with the broth, bay leaves, rosemary and thyme in a saucepan and keep warm at a low temperature.

Heat the olive oil in a wide pot and lightly fry the onions and garlic over medium heat for about 5 minutes. Add the risotto rice and fry for about 2 minutes until glassy. Pour in the wine and stir well until the rice absorbs the wine, about 2 minutes.

Remove the herbs from the broth. Add 100 ml of herbal broth to the rice one at a time and stir until absorbed before adding more broth. Repeat this step over and over until the rice is cooked and the broth is completely mixed in, add more stock if necessary. The Risotto should have a creamy and non-liquid consistency. Finish off the Risotto by stirring in the pesto, beans, yeast flakes and season with salt and pepper. Allow Risotto to cool or place it in the refrigerator overnight.

For the breading, mix the yeast flakes with the breadcrumbs in a shallow bowl. Take the cooled Risotto out of the refrigerator and use a ice cream scooper or a tablespoon to portion the balls. Roll Borlotto with lightly wet hands into tight balls, about golf ball size. Heat the frying oil and fry the Borlotto Arancini until golden brown.

Add all the ingredients for the Tahini Aioli in a bowl and puree with a kitchen machine. Serve Borlotto Arancini warm with the Tahini aioli.
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