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10 ml olive oil
8 tsp chopped onion
4 tsp spring
onion
1 tsp chopped garlic
100 g Arborio rice (or use thick rice from
South India)
150 to 200 ml vegetable stock
30 ml cream
4 tbsp
(60 g) grated Mozzarella
8 tsp (40 g) bread crumbs
2 tsp (10 g)
mixed herbs
oil for frying
4 basil leaves
For the salsa
rossa:
2 tbsp olive oil
3 cloves garlic, finely chopped
1/2 each
onion and red pepper, thickly sliced
1/2 cup tomato concasse (see
below)
1 tbsp tomato puree
100 ml vegetable stock
a pinch
sugar
2 tbsp dry red wine
salt and cracked pepper to taste
2 to 3
basil leaves
For the tomato concasse:
2 tbsp olive oil
1/2
onion, finely chopped
2 each garlic cloves and tomatoes, chopped
100
ml vegetable stock
1/4 tsp sugar
salt to taste
3 to 4 basil
leaves, roughly torn
To prepare the tomato concasse:
HEAT the oil and
sauté the onion and garlic. Add the chopped tomatoes, vegetable stock,
sugar and seasoning. Cover and cook for 20 minutes. Add the torn basil
leaves.
To prepare the salsa rossa:
Heat the olive oil. Add the
garlic, onion and red pepper and quickly sauté.
Add the tomato
concasse, tomato puree, red wine, vegetable stock and seasonings, wine and basil
leaves.
Cook on low heat, covered, for about half an hour.
If it
starts to dry up, add some more vegetable stock. The sauce would be thick when
done.
To prepare the risotto cakes:
Heat the oil, add the onion,
spring onion and garlic and sauté for a while.
Add the rice and
sauté for a minute, then add enough vegetable stock to cook the rice.
Continue cooking the risotto on low heat, adding vegetable stock as and when
required.
Season well and cook the rice completely, finishing it off with
the cream.
Mix the grated mozzarella along with the breadcrumbs and herbs.
Shape the risotto into small cakes, about five cm in diameter, and stuff
each with a teaspoon full of the mozzarella filling.
To assemble:
Pan
fry the risotto cakes in oil, just enough to get them slightly crisp.
Pour
the salsa rossa over and serve, garnished with fresh basil leaves.
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