Arancini (Rice Balls)

Cut the turkey breast into small cubes and fry them in a pan with a little oil until browned on all sides. Season with salt and pepper and set aside.

Wash the leek, halve lengthwise and slice into thin rings. Sauté briefly in oil in a pot or a deep pan.

Add the risotto rice to the leek and sauté over low heat while stirring until the rice becomes translucent.

Stir in the tomato paste and briefly fry it, then deglaze with white wine.

Gradually add the broth and simmer over medium heat, stirring regularly. Stir in the frozen peas and cook together until the rice is al dente.

Dice the tomatoes. Once the rice is al dente, remove from the heat and season with salt and pepper.

Fold the parsley, diced tomatoes, freshly grated Parmesan and the fried turkey cubes into the rice mixture.

Let the rice mixture cool completely until it can be formed easily.

Mix the low-fat quark, 1 egg and 2 tbsp breadcrumbs into the cooled rice mixture.

Shape the mixture into about 10 balls the size of a tangerine and place them on a board.

For the coating, beat the egg and milk with salt and pepper. Place the flour and breadcrumbs in separate shallow dishes.

Lightly dust the rice balls with flour, dip them in the egg–milk mixture, then coat evenly with breadcrumbs. Carefully place them on a cloth or board.

Heat plenty of oil in a deep pan so the rice balls can float while frying.

Fry the arancini in batches until golden brown and crispy, turning them gently.

Drain well on kitchen paper and serve on a warmed platter.