Red Rice Rissoles

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• Step 1

  Finely chop onion, garlic, pepper and sun-dried tomatoes.

  Heat margarine and oil in large pan. Add chopped vegetables. Fry until soft and starting to brown. Then add risotto rice and stir for 1-2 minutes.

• Step 2

  Cover mixture with stock . Add purée and the seasoning (parsley and oregano)
  Bring mixture to boil and reduce to simmer for approx 15-20 mins, covered.

• Step 3

  Test rice to see if done- should have some 'bite' left in it.

  Transfer mixture to bowl and chill in fridge until completely cooled.

  (this allows mixture to thicken up)

• 

  Step 4

  Once cooled, scoop out mixture and form into balls. Coat well with bread crumbs.

  When all covered, place back in fridge for 30 mins.

• Step 5

  Heat oil in fryer until a crumb starts to fry upon contact with oil.

  Add the risotto balls and fry until golden brown.

  They cook very quickly and do not leave unattended.

• 

  Step 6

  Dry off with old newspaper or paper towels.

  Enjoy!!!

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Veenessar · Ipswich, England, GB · 19 projects 20th January 2012

ooh thankyou!!

Thanks!! x

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oReO~cOoKieE · 9 projects 21st January 2011

you can also test if the water is done if you put a few drops of water into oil before you turn on the burner and it will crackle when it's ready to fry BTW Sounds Delicious!

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