As the rice needs to be completely cooled after this dish is made, I would suggest cooking it the night before you want to eat it. The following day you can make your rissoles. Serves 4, ready in 50 mins
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|1||Red onion, chopped|
|1||Red capsicum, chopped|
|2 cloves||Garlic, crushed|
|1||Red chilli, finely chopped|
|¼ cups||Arborio rice|
|4 cups||Vegetable stock|
|4||Sundried tomatoes, chopped|
|2 tbsp||Tomato puree|
|2 tsp||Dried oregano|
|1 to taste||Salt & freshly ground pepper|
|3 tbsp||Fresh parsley, chopped|
|150 g||Cheese, smoked|
|1 cup||Breadcrumbs, dried|
|2 to fry||Oil|
- Heat the oil and butter together in a large saucepan and cook the onion, capsicum, garlic and chilli for 5 minutes. Stir in the rice and fry for a further 2 minutes.
- Pour in the stock and add the tomatoes, tomato puree, oregano and seasoning. Bring to the boil, stirring occasionally, then cover and simmer for 20 minutes.
- Stir in the parsley, then turn into a shallow dish, cool and chill until firm. When cold, divide into 12 and shape into balls.
- Cut the cheese into 12 pieces and press a nugget into the centre of each of the balls and flatten slightly into a rissole shape.
- Put the beaten egg in one bowl and the breadcrumbs into another. Dip the rissoles first into the egg then into the breadcrumbs, coating each one evenly.
- Lay the coated rissoles on a plate and chill again for 30 minutes. Pour enough oil into a deep-sided pan to a depth of 1 to 2cm.
- Heat oil until hot and fry the rissoles in batches until golden. Drain on kitchen paper and keep warm, uncovered, before serving.