Ingredients Jump to Instructions ↓

  1. 1 cup arborio rice

  2. 2 cups hot vegetable stock

  3. 1/2 cup grated mozzarella cheese

  4. 1 egg yolk

  5. 1 tablespoon plain flour

  6. 1 tablespoon tomato paste

  7. 10 large basil leaves

  8. 1/3 cup rehydrated sun-dried tomato , finely diced

  9. 1 tablespoon olive oil

  10. 1 onion

  11. 1 garlic clove , crushed

  12. 1 yellow pepper

  13. 2 cups passata (tomato puree)

  14. grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.

  2. Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.

  3. When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.

  4. While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.

  5. Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.

  6. While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.

  7. Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.

  8. Serve hot, sprinkled with parmesan cheese if desired.


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