Savory Sun-Dried Tomato and Mozzarella Risotto Balls
These Savory Sun-Dried Tomato and Mozzarella Risotto Balls elevate your dining experience by transforming simple ingredients into a gourmet treat. The creamy arborio rice infused with the rich flavors of sun-dried tomatoes and aromatic basil are expertly rolled into delightful balls, then simmered in a zesty tomato sauce. Ideal as a satisfying main dish for two or as an impressive side for four, these risotto balls combine texture with vibrant flavors, creating a dish that will leave everyone craving more.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Arborio rice
1 cup (raw)
Hot vegetable stock
2 cups (heated)
Grated mozzarella cheese
1/2 cup (grated)
Egg yolk
1 (separated from white)
Plain flour
1 tablespoon (none)
Tomato paste
1 tablespoon (none)
Basil leaves
10 large (finely chopped)
Rehydrated sun-dried tomatoes
1/3 cup (finely diced)
Olive oil
1 tablespoon (none)
Onion
1 (peeled and diced)
Garlic clove
1 (crushed)
Yellow pepper
1 (diced)
Passata (tomato puree)
2 cups (none)
Grated parmesan cheese
to taste (optional)
Instructions
1
In a large saucepan, pour in the hot vegetable stock and bring it to a rolling boil. Stir in the arborio rice, cover the pan, and reduce the heat to a simmer. Cook for 15 to 20 minutes, or until the rice is tender and the liquid is fully absorbed.
2
While the rice cooks, prepare your vegetables: finely chop the basil leaves, dice the yellow pepper, and peel and chop the onion. Keep the basil separate from the other vegetables.
3
Once the rice is done, transfer the entire saucepan to a sink filled with cold water to quickly cool the rice down.
4
In a large skillet over medium heat, add the olive oil and diced onion. Sauté for 2-3 minutes until the onion begins to soften. Next, add the diced yellow pepper and crushed garlic. Continue to cook for about 5 minutes or until the peppers are tender.
5
Pour the passata into the skillet with the sautéed vegetables, reduce the heat to low, and let it simmer for a few minutes to allow the flavors to meld and the sauce to thicken slightly.
6
While the sauce simmers, prepare the risotto balls. Once the rice has cooled, add the grated mozzarella, egg yolk, plain flour, tomato paste, chopped basil, and rehydrated sun-dried tomatoes to the pan with the rice. Mix everything together thoroughly until well combined.
7
With wet hands, shape the rice mixture into about 16 equal-sized balls and carefully place them on top of the simmering sauce in the skillet. Cover the skillet and allow the rice balls to cook in the sauce for about 20 minutes, until heated through and firm.
8
Serve the risotto balls hot, with an optional sprinkle of grated parmesan cheese for extra flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main type of rice used in this risotto ball recipe?
The recipe calls specifically for 1 cup of raw Arborio rice.
How many risotto balls does this recipe typically produce?
The recipe instructions state to shape the mixture into about 16 equal-sized balls.
Is this Savory Sun-Dried Tomato and Mozzarella Risotto Balls recipe vegetarian?
Yes, it is classified as a vegetarian dish as it uses vegetable stock and plant-based flavorings.
What is the suggested serving size for this dish?
It is ideal as a satisfying main dish for two people or an impressive side dish for four people.
How do you quickly cool the rice after cooking?
Transfer the entire saucepan containing the cooked rice to a sink filled with cold water to bring the temperature down rapidly.
What binder ingredients are used to hold the rice balls together?
The rice balls are held together using a combination of one egg yolk and one tablespoon of plain flour.
How long should the rice simmer during the initial cooking phase?
The Arborio rice should cook for 15 to 20 minutes until tender and the liquid is absorbed.
What ingredients are included in the tomato sauce base?
The sauce consists of olive oil, diced onion, diced yellow pepper, crushed garlic, and passata (tomato puree).
How are the rice balls cooked once they are shaped?
They are placed on top of the simmering sauce in a skillet, covered, and cooked for about 20 minutes.
What kind of cheese is mixed into the risotto rice?
A half cup of grated mozzarella cheese is mixed directly into the cooled rice.
Should the sun-dried tomatoes be prepared in a specific way?
Yes, they should be rehydrated and then finely diced before being added to the rice mixture.
What type of pepper is recommended for the sauce?
The recipe specifically calls for one diced yellow pepper.
Is tomato paste used in the sauce or the rice mixture?
The tomato paste is added to the rice mixture along with the cheese and herbs, not the simmering sauce.
How much vegetable stock is required?
You will need 2 cups of hot vegetable stock.
What is the final recommended topping for these risotto balls?
The recipe suggests an optional sprinkle of grated parmesan cheese to taste before serving.
Do you use the whole egg in this recipe?
No, only the egg yolk is used; it should be separated from the white.
How should the basil be prepared?
The recipe calls for 10 large basil leaves to be finely chopped.
Why should you wet your hands when shaping the risotto balls?
Using wet hands helps prevent the sticky rice mixture from adhering to your skin while shaping the balls.
What is passata?
Passata is a smooth tomato puree often used as a base for Italian sauces.
How many garlic cloves are needed?
The recipe requires one crushed garlic clove.
Can I use cold stock to cook the rice?
The instructions recommend bringing hot vegetable stock to a rolling boil before adding the rice.
What is the total simmering time for the finished balls in the sauce?
The balls should simmer in the covered skillet for 20 minutes until firm and heated through.
Should the onion be sautéed before adding it to the sauce?
Yes, the onion should be sautéed in olive oil for 2-3 minutes until it begins to soften.
Is the parmesan cheese included in the internal rice mixture?
No, the parmesan is intended as an optional garnish for the finished dish.
What texture should the rice have before you start forming balls?
The rice should be tender, the liquid fully absorbed, and the mixture completely cooled.
What is the purpose of the yellow pepper in this dish?
The yellow pepper adds texture and flavor to the tomato sauce base.
How much olive oil is used for sautéing?
The recipe uses 1 tablespoon of olive oil.
Are the risotto balls fried?
No, these risotto balls are simmered in a tomato sauce rather than deep-fried.
What makes these risotto balls gourmet?
The infusion of sun-dried tomatoes, aromatic basil, and a mozzarella core elevates the simple rice into a gourmet treat.
How many ingredients in total are in this recipe?
There are 14 ingredients listed in the recipe.