Black Olive Risotto Balls
- Yield servings
California Ripe Olives
Ingredients
- 2 tablespoons butter
- 3 -- garlic cloves, minced
- 2 medium shallots, chopped
- 1 cup Arborio or short grain rice
- 1 -- (32-ounce) container chicken stock, warmed
- 1/2 cup sauvignon blanc
- 2/3 cup shredded mozzarella cheese
- 1 1/3 cups freshly grated Parmigiano-Reggiano, divided
- 1/4 cup minced sun-dried tomatoes (preferably smoked)
- 3 tablespoons chopped fresh basil
- 1 -- (2.2-ounce) can sliced California Ripe Olives, drained and coarsely chopped
- -- Freshly ground pepper, to taste
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 -- eggs, beaten
- -- Olive oil cooking spray
Instructions
- Melt butter in a large skillet. Add garlic and shallots; cook over medium heat for 5 minutes. Stir in rice and cook for 2 minutes more. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano Reggiano, sun-dried tomatoes, basil, olives and pepper. Let cool, then cover and chill for at least 1 hour or until firm.
- Roll mixture into 1 1/2-inch balls. Stir together breadcrumbs and remaining Parmigiano Reggiano. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes.
- Preheat oven to 375F. Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes.
