Ashley Thornton’s Arancini Alla Parmigiana with Tomato Emulsion

Ingredients

• Risotto

  • 1/4 cup (60 ml) olive oil
  • 1 tsp smoked paprika
  • 1 eggplant, about 1 lb (450 g)
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 cup (210 g) arborio rice
  • 1 cup (250 ml) dry white wine
  • 4 cups (1 litre) vegetable broth, hot
  • 1 cup (70 g) fresh Parmesan cheese, finely grated
  • 1/2 cup (15 g) basil leaves, finely chopped, plus more for serving
  • 2 tbsp butter

• Tomato Emulsion

  • 1 cup (170 g) yellow tomato, seeded and diced (about 1 large tomato)
  • 1/4 cup (60 ml) white wine vinegar
  • 2 tbsp (30 ml) honey
  • 1 cup (250 ml) olive oil

• Arancini

  • 1/2 cup (75 g) unbleached all-purpose flour
  • 4 eggs
  • 1 cup (125 g) breadcrumbs
  • 1 cup (70 g) fresh Parmesan cheese, finely grated
  • 7 oz (200 g) mozzarella cheese, diced into 48 pieces
  • Vegetable oil, for frying