Crispy arancini

Heat a dash of olive oil in a saucepan and sauté the onion, and garlic in it for 5 minutes. Add the cherry tomatoes and sauté for 5 minutes. Season with pepper, simmer for a few more minutes and puree to a smooth sauce. Set aside. Note: Use 3 tablespoons the tomato sauce later in the risotto and for the tomato mayo.

Remove the skin from the chorizo and cut the sausage into small cubes. Heat a pan and fry the chorizo until crispy. Then scoop the chorizo out of the pan and set aside. Sauté the onion in the remaining fat until translucent. Add the risotto rice and fry briefly until the grains are shiny. Deglaze with the red wine and reduce slowly. Then add the stock little by little and keep stirring until the rice is al dente (approx. 20 minutes). Then stir in the butter, Parmesan, chorizo and tomato sauce. Allow the risotto to cool completely (preferably overnight in the refrigerator)

Turn balls the size of golf balls from the risotto. Pass them first through the flour, then through the egg and finally through the breadcrumbs.

Heat sunflower oil to 180°C and deep-fry the arancini for 4-6 minutes until golden brown. Drain on kitchen paper. Be careful: they color quickly!

Puree the tomato sauce with basil. Mix this with the mayonnaise, yogurt, lemon juice and garlic. Season with salt and pepper and let rest in the refrigerator for a while to allow the flavors to absorb.