1 large red onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
30 ml (2 tbsp) olive oil
25 g (1 oz) 2 tbsp butter
225 g (8 oz) generous 1 cup risotto rice
1 litre (1 3/4 pints) 4 cups stock
4 sun-dried tomatoes, chopped
30 ml (2 tbsp) tomato puree
10 ml (2 tsp) dried oregano
45 ml (3 tbsp) chopped fresh parsley
150 g (6 oz) cheese, e.g. red Leicester or smoked Cheddar
1 egg, beaten
115 g (4 oz) l cup dried breadcrumbs
oil, for deep frying
salt and ground black pepper
1 red pepper, chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
30 ml (2 tbsp) olive oil
25 g (1 oz) 2 tbsp butter
225 g (8 oz) generous 1 cup risotto rice
1 litre (1 3/4 pints) 4 cups stock
4 sun-dried tomatoes, chopped
30 ml (2 tbsp) tomato puree
10 ml (2 tsp) dried oregano
45 ml (3 tbsp) chopped fresh parsley
150 g (6 oz) cheese, e.g. red Leicester or smoked Cheddar
1 egg, beaten
115 g (4 oz) l cup dried breadcrumbs
oil, for deep frying
salt and ground black pepper
method
1. Fry the onion, pepper, garlic and chilli in the oil and butter for 5 minutes. Stir in the rice and fry for a further 2 minutes.
2. Pour in the stock and add the sun-dried tomatoes, puree, oregano and seasoning. Bring to the boil, stirring occasionally, then cover and simmer for 20 minutes.
3. Stir in the parsley then turn into a shallow dish and chill until firm. When cold, divide into 12 and shape
into equally-sized balls.
4. Cut the cheese into 12 pieces and press a nugget into the centre of each rice rissole.
5. Put the beaten egg in one bowl and the breadcrumbs into another. Dip the rissoles first into the egg, then into the breadcrumbs, coating each of them evenly.
6. Place the rissoles on a plate and chill again for 30 minutes. Fill a deep frying pan one-third full of oil and heat until a cube of day-old bread browns in under a minute.
7. Fry the rissoles in batches for about 3 - 4 minutes, reheating the oil in-between. Drain on kitchen paper and keep warm, uncovered. Serve with a side salad.
2. Pour in the stock and add the sun-dried tomatoes, puree, oregano and seasoning. Bring to the boil, stirring occasionally, then cover and simmer for 20 minutes.
3. Stir in the parsley then turn into a shallow dish and chill until firm. When cold, divide into 12 and shape
into equally-sized balls.
4. Cut the cheese into 12 pieces and press a nugget into the centre of each rice rissole.
5. Put the beaten egg in one bowl and the breadcrumbs into another. Dip the rissoles first into the egg, then into the breadcrumbs, coating each of them evenly.
6. Place the rissoles on a plate and chill again for 30 minutes. Fill a deep frying pan one-third full of oil and heat until a cube of day-old bread browns in under a minute.
7. Fry the rissoles in batches for about 3 - 4 minutes, reheating the oil in-between. Drain on kitchen paper and keep warm, uncovered. Serve with a side salad.
serving amount
serves 6
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