Risotto Appetizers With Sun-Dried Tomatoes and Parmesan |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rustle up a real sizzler of an appetizer in this easy cheesy recipe for crisp risotto cakes. 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 white breadcrumbs |
vegetable oil, for frying |
sea salt |
fresh ground black pepper |
Directions:
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.
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