Wild mushroom arancini with a roast cherry tomato ragu recipe

Ingredients

• 250 g leftover risotto (if you have it), or...
• 1 chopped shallot
• 1 crushed garlic clove
• 100 g risotto rice
• 20 g butter
• 30 ml white wine
• 300 ml stock or mushroom water
• 20 g grated Parmesan
• 200 g wild mushrooms or chestnut
• 1 small handful of chopped parsley, tarragon, basil
• 1 pinch salt and pepper
• 1 egg
• 100 ml milk
• 50 g flour
• 100 g breadcrumbs
• 2 red onions sliced
• 2 cloves garlic sliced
• 500 g cherry tomatoes
• 50 ml extra virgin olive oil
• 20 ml sherry vinegar
• 1 thyme sprig
• 1 small bunch of chopped parsley
• 1 burrata or mozzeralla