Risotto Appetizers With Sun-Dried Tomatoes And Parmesan - cooking recipe

Ingredients

1 ounce butter
1 garlic clove, crushed
9 ounces risotto rice
1 1/2 pints vegetable stock
1/3 cup single cream
2 ounces parmesan cheese, grated
fresh basil leaf
3 ounces sun-dried tomatoes
4 1/2 ounces mozzarella cheese, diced
2 eggs, lightly beaten
12 ounces fresh white breadcrumbs
vegetable oil, for frying
sea salt
fresh ground black pepper

Preparation

Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it.
Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.
Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.
Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.