Risotto balls

Risotto balls

Total: 1 hr 5 min. | Active: 45 min.
vegetarian
Nutritional value / person: 441 kcal
, Fat: 20 g
, Carbohydrate: 53 g
, Protein: 12 g

Calling all risotto and arancini fans. These risotto balls are a cross between the two! My tip: Use up leftover risotto from the day before or make double the amount.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp olive oil
½ onion, finely chopped
200 g risotto rice (e.g. Carnaroli)
½ dl white wine
2 dl tomato sauce
8 dl vegetable bouillon
50 g grated Parmesan
salt and pepper to taste

Risotto balls

80 g cream cheese
30 g dried tomatoes in oil, drained, roughly chopped
20 g pitted green olives, coarsely chopped
50 g breadcrumbs
2 tbsp oil for frying
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How it's done

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Risotto

Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Stir in the tomato sauce. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the cheese, season the risotto and leave to cool.

Risotto balls

Mix the cream cheese, tomatoes and olives into the rice. Divide the mixture into approx. 20 portions, shape into balls. Place the breadcrumbs in a deep dish, toss the rice balls in the breadcrumbs and press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the risotto balls in batches for approx. 5 mins. all over until crispy, drain on kitchen paper.

How-tos

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