for 4 person

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

How it's done

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.

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