Ingredients

• 1 onion, peeled and chopped
• 1 tblsp oil
• 25 grams butter
• 2 cups Arborio rice
• 4 cups vegetable stock
• 6-8 halves sundried tomatoes, chopped
• 250 grams mozzarella cut into 1 cm cubes
• ½ cup freshly chopped basil
• 2-3 eggs, beaten
• 1½ cups white breadcrumbs
• clarified butter or oil to panfry

Method

1. In a large heavy based saucepan, gently cook the onion in the oil and butter for 10 minutes or until soft but not brown.
2. Stir in the Arborio rice, cook for a minute so the grains are glossy and white. Add ½ cup of vegetable stock, stir constantly over a moderate heat until the rice has absorbed all the stock. Add the remaining stock ½ a cup at a time, stirring continuously. Allow to cool.
3. Combine the eggs, sundried tomatoes, mozzarella cubes and basil and fold into the cool risotto mixture. Shape into sausages, roll in the breadcrumbs and pan-fry until crisp and hot in the butter or oil. Serve with salad greens.