Black Olive Risotto Balls

Ingredients

• 2 tablespoons butter

• 3 cloves 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 (3.8 oz.) Lindsay® Black Ripe Pitted Olives

• Freshly ground pepper to taste

• 1 cup panko breadcrumbs

• 1/2 cup flour

• 2 eggs, beaten

• Olive oil cooking spray

Cooking Directions

1. Melt butter in a large skillet.

2. Add garlic and shallots; cook over medium heat for 5 minutes.

3. Stir in rice and cook for 2 minutes more.

4. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently.

5. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano-Reggiano, sun-dried tomatoes, basil, olives and pepper.

6. Let cool, then cover and chill for at least 1 hour or until firm.

7. Roll mixture into 1 1/2-inch balls.

8. Stir together breadcrumbs and remaining Parmigiano-Reggiano.

9. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes.

10. Preheat oven to 375°F.

11. Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray.

12. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes.