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Risotto Balls with Beans in Tomato Sauce


Jan 30th 2012, 13:16

Serves 4-6

Everyone loves rice balls as they’re great comfort food. Make the rice the night before so that it’s nice and stiff when you make the balls.

Risotto balls
750ml chicken stock
250ml Arborio rice
olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 sweet pepper (? – I added here to follow the order of the method)
100g bacon, coarsely chopped
100g feta cheese, crumbled
2 eggs, beaten
500ml dry bread crumbs
Oil for deep-frying
Beans in tomato sauce
Olive oil
1 onion, coarsely chopped
2 garlic cloves, finely chopped
1 red sweet pepper, chopped
Salt and pepper
2 cans (410g each) Rhodes Beans in Tomato Sauce
60ml chopped parsley

Pour the chicken stock into a saucepan and bring to the boil. Add the rice, reduce the temperature and simmer for 10-15 minutes or until cooked. Remove the pot from the heat, place the lid on it and leave to stand for 20 minutes. Heat the oil in a pan and fry the onion, garlic and sweet pepper for a few minutes. Add the bacon and fry until crisp. Stir the onion mixture and bacon into the rice. Season to taste. Refrigerate for about 2 hours or until cold. Make small rice balls and roll each one in flour, egg and bread crumbs. Return to the fridge for about 30 minutes. In the meantime, make the bean sauce. Heat the olive oil in a frying pan and fry the onion, garlic and sweet pepper. Season with salt and pepper. Stir in the beans and parsley and simmer for a few minutes. Heat the oil in a deep saucepan and fry the rice balls until cooked and golden brown. Serve with the bean sauce.

* If you don’t have Arborio rice, use any white rice but don’t rinse it once cooked as the starch is necessary to hold the rice together.
* If you don’t want to use baked beans, replace with Rhodes Chopped Tomatoes.

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