Risotto Appetizers With Sun-dried Tomatoes And Parmesan

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 ounce butter
• 1 garlic clove, crushed
• 9 ounces risotto rice
• 1 1/2 pints vegetable stock
• 1/3 cup single cream
• 2 ounces parmesan cheese, grated
• fresh basil leaf
• 3 ounces sun-dried tomatoes
• 4 1/2 ounces mozzarella cheese, diced
• 2 eggs, lightly beaten
• 12 ounces fresh breadcrumbs
• vegetable oil, for frying
• sea salt
• fresh ground black pepper

Recipe

• 1 melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. pour in the cream, a little at a time, while still over the heat. simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it.
• 2 remove the pan from the heat and add the parmesan cheese, basil and sun-dried tomatoes. leave to cool.
• 3 shape into bite-sized pieces and mould around cubes of mozzarella cheese. roll each piece in beaten egg followed by the breadcrumbs.
• 4 heat the oil in a frying pan and shallow-fry the cakes until golden. serve warm or cold as an appetizer or snack.