- Ganda ham
- Mozzarella cheese
- Sun-dried tomatoes
- Basil
- Risotto rice
- Parmesan cheese
- Vegetable stock
- Shallot
- White wine
- Flour
- Breadcrumbs
- Sunflower oil
RECIPE
- Chop a shallot to make the risotto. Let it simmer on low heat in some olive oil. Add the uncooked rice to your pot and mix it with the olive oil and shallots. Deglaze the rice and onion with a glass of white wine. Let this simmer until the alcohol has cooked out
- Heat up some vegetable stock in a pot and let it simmer on low heat. Slowly add the stock 1 cup at a time to the risotto. Before you add a second cup, let the rice absorb the vegetable stock. Stir while it simmers on low heat
- Once the rice is cooked, add a cup of parmesan cheese and salt and pepper if needed
- Take the risotto from the pot and let it cool, preferably overnight
- Mix the cooled risotto with a tablespoon of flour and some breadcrumbs. Of the mixture is not thick enough you can add an egg and more breadcrumbs
- Make the filling by chopping some sun-dried tomatoes, Ganda ham, mozzarella cheese and some basil. Mix this and season with olive oil, salt & pepper
- Make the rice balls by taking the risotto rice in one hand and flattening it out. Add a small piece of filling and kneed the rice around it
- Gently roll the balls in breadcrumbs until evenly coated
- Cook the rice balls in sunflower oil or another vegetable oil until golden brown