Login to Save Like

Ingredients

• 50 g butter
• 100 g finely diced onions
• 300 g risotto rice
• 220 ml white wine
• 670 ml hotvegetable or chicken stock
• 300 g mozzarella, cubed
• 3 tbsp tapenade
• 2 cloves garlic, sliced
• 15 g sun-dried tomatoes
• a few basil
• 200 g plain flour
• 2 eggs, lightly beaten
• 500 g dried breadcrumbs
• oil, for deep-frying

• 3 red peppers, skinned and seeds removed
• 1/2 red chilli
• 3 cloves garlic
• 85 g blanched flaked almonds
• 1/2 tbsp white wine vinegar
• 125 ml olive oil
• 25 g parmesan, grated

• rocket
• slices lemons

Description

Jean Christophe Novelli's Wonderfully Creamy Risotto Is Wrapped Around Cheese Cubes, Then Deep Fried Until Crisp And Served With A Tasty Red Pepper Salsa

UK TV