Risotto balls with sauce arrabiata & fresh fennel salad

Prepare the risotto balls by frying them in oil.

Arrabiata:
Halve the chili and remove the seeds. Cut the chili into strips and sauté in olive oil over low heat until golden brown and they have released their flavor into the oil. Turn off the heat and leave the chili to soak in the oil for 30 minutes. Strain the oil and discard the chili, fry the garlic until golden. Add the passata and let the sauce cook for about 15 minutes. Season to taste with salt and sugar.

Fennel salad:
Halve the fennel and cut off the root. Then slice into thin strips and place in cold water until use. Drain and toss fennel strips with pomegranate seeds. Marinate with oil, vinegar and salt.

Enjoy!

Content: (for 10 people)

- 30-40 risotto balls
- A large handful of fresh parsley
- Grated lemon zest as needed

Arrabiata (approx. 850g)
- 800g passata (tomato puree)
- 50g fresh chili
- 20g oil
- 10g garlic
- Salt as needed
- Sugar as needed

Fennel salad (1000g)
- 700g fennel
- 320g pomegranate
- Oil as needed
- Vinegar as needed
- Salt as needed