Preparation

• Boil the risotto rice in 1 liter of water and add the coloring powder to the water.
  Finely chop the onion, bell pepper and garlic and fry it nicely soft and brown in some olive oil. Then add the tomatoes, also finely chopped. Fry it over medium heat until the moisture is gone. Then deglaze with the red wine and cook it again completely. Add the Italian herbs and salt and pepper. Always stir well. Finally, mix in the tomato paste, stir and let everything simmer for a while.
• Let the risotto rice cool completely with the lid on the pan. Pour the oat milk into a bowl and add the flour. Beat it to a smooth batter. It should be neither too thin nor too thick. Spoon breadcrumbs onto a flat plate.
• Before you spin an arancino, wet your hands thoroughly. Fry some rice and roll it into a nice ball between your hands. Then press a hole in the ball with your thumb and put a spoonful of cheese in it and then a spoonful of your tomato sauce. Push the ball back a bit and get some rice to close it well. Wet the outside and make the ball nice and round again. Grab some of the batter and rub it all over the ball. Then turn the arancino into the breadcrumbs. Place it on a plate and let it rest there for at least 30 minutes.
• Heat a pan and heat the sunflower oil. Fry the arancini there for about 5 minutes until brown and crispy.