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Serves 6. Preparation 10minsIngredients200g risotto rice 1/2 vegetable stock cube 1 jar Sacla' Tomato & Artichoke Stir Through 650ml boiling water 70g freshly grated parmesan olive oil for deep-frying 4 tbsp flour seasoned 1 egg beaten 200g fresh breadcrumbs and 40g grated parmesan mixed together 80g Sacla' Classic or Organic Green Pesto 3 tbsp maynonnaise 3 tbsp creme fraiche MethodPrepare the first part of this recipe at least 2 hours before serving. Place the risotto rice, jar of Tomato & Artichoke Stir Through, 1/2 a stock cube and boiling water into a saucepan. Bring to the boil, reduce the heat and leave to simmer for 15minutes. Stir regularly adding more water if necessary. Add the Parmesan cheese, cool, cover and refrigerate for at least 2 hours. Take a heaped teaspoon of the risotto mixture and roll in your hands into a small ball. Roll each ball in seasoned flour, beaten egg and finally the mixed breadcrumbs and grated parmesan. Meanwhile make up the dip by mixing the mayonnaise, creme fraiche, and either Sacla' Classic or Organic Green Pesto. Pour into a small serving bowl, cover and chill until needed. Pour the oil into a medium sized saucepan until 7cm deep and heat until a small cube of bread browns in 30 seconds. Fry the risotto balls in the hot oil for approximately a minute, five or six at a time. Remove and drain on kitchen paper, when they are golden brown. Pierce each risotto ball gently with a bamboo skewer and arrange on a serving plate with the pesto dip. |
