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Ingredients

• 1 litres vegetable stock
• large pinch strands saffron
• 75 g butter
• drizzle olive oil
• 1 Spanish onion, finely chopped
• 1 leek, finely chopped
• 2 sticks celery, finely chopped
• 2 cloves garlic, crushed
• 250 g Arborio rice
• 125 ml dry white wine
• 75 g finely grated parmesan

• 1 small head garlic, top sliced off
• 250 g plum tomatoes, halved lengthwise
• 1 large red bell pepper
• 1 tbsp olive oil
• 2 tsp demerara sugar
• 2 tsp sea salt
• 2 tsp freshly ground black pepper
• 1/2 tsp balsamic vinegar, or to taste
• 1 1/2 tsp lemon juice

• 1 regular buffalo mozzarella, or 24 boccocini
• 2 eggs, lightly beaten
• 200 g panko breadcrumbs, (available from oriental supermarkets)
• sunflower oil, for deep-frying

• knob butter
• 4 field mushrooms, sliced
• drizzle olive oil
• 6 punnet mixed oriental cress, to garnish

Description

This Classic Italian Snack Of Risotto Balls Is A Great Way To Use Up Any Leftovers And Served As Part Of An Antipasti Platter, Says Paul Bloxham

UK TV