Ingredients:

  • risotto (recipe below)
  • 2 pieces sun-dried tomato halves, cut into 2 cm pieces
  • ¼ cup provolone cheese, cut into 2 cm cubes
  • 2 eggs, beaten
  • 1 cup flour
  • salt and pepper to taste
  • 1 cup bread crumbs

Directions:

  1. Roll a tablespoonful of risotto between wet palms to form a ball.
  2. Poke a hole in the middle and place a piece of provolone and a piece of sun dried tomato inside, then plug the hole with extra risotto. Repeat until all the risotto is used up.
  3. Beat together the egg, flour and enough water to make a thick batter, and season.
  4. Place the breadcrumbs on a plate.
  5. Heat the oil in a deep pan (no more than a third full) to 350F, or until a breadcrumb sizzles on contact. As it’s heating, dip each risotto ball into the batter to coat, then into the breadcrumbs, heaping them on top until well covered.
  6. Cook in batches until golden brown, making sure the oil comes back up to temperature between batches, and drain on a paper towel.
  7. Sprinkle with a little salt while still warm, and serve hot or cold.
  8. Serve with your favourite tomato sauce and pesto, and garnish with shaved Parmigiano-Reggiano cheese.

Yields 24 servings

 

Risotto

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 tbsp onion, minced
  • 1 clove garlic, minced
  • 1 tsp salt
  • pinch pepper
  • 1 cup arborio rice
  • 1 tbsp white wine
  • 2 cups vegetable or chicken stock, kept hot
  • 2 tsp Parmigiano-Reggiano cheese, grated
  • 1 mL lemon zest

Directions:

  1. Sweat onion and garlic with salt and pepper in olive oil over medium heat until translucent.
  2. Add rice, and stir until all grains of rice are coated with oil.
  3. Add wine and cook until the wine has evaporated, stirring frequently.
  4. Add ¼ cup of stock and cook until the stock has evaporated, stirring frequently, and repeat until rice is cooked through.
  5. Add cheese and lemon zest and stir to combine.
  6. Allow to cool.