Arancini

Rice

• 130 g Parmesan cheese, cut in pieces (2 cm)
• 800 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade
• 1 pinch fine sea salt
• 250 g Arborio rice
• 1 pinch saffron threads
• 1 Tbsp water, hot

Red Pesto

• 150 g sun-dried tomatoes in oil, drained
• 20 g fresh basil leaves
• 60 g toasted pine nuts
• 1 garlic clove
• 1 pinch ground black pepper
• 40 - 50 g extra virgin olive oil, to taste

Batter

• 170 g plain flour
• 160 g water
• 1 medium egg

Assembly

• frying oil (e.g. sunflower or vegetable)
• 200 g breadcrumbs (see tip)