Black Olive Risotto Balls

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At a Glance:

Prep Time:

1 hour

Cook Time:

30 minutes

Servings:

8-10

Recipe courtesy of the California Olive Committee

Ingredients:

2 tablespoons butter

3 clove garlic, minced

2 medium shallots, chopped

1 cup Arborio or short grain rice

1 container (32-oz.) 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 can (2.2-oz.) 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

Directions:

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 375°F. 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.

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