Paprika Rice Balls with Green Sauce

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 2 red bell peppers
• 250 g Riso Gallo (Arborio rice)
• 100 ml White wine
• 600–700 ml vegetable broth
• 150 g Ajvar
• 80 g Kalamata olives (coarsely chopped)
• 80 g Parmesan (freshly grated)
• Salt
• ground pepper
• olive oil (for frying)
• 150 g sheep cheese
• 2 Eggs
• 2–3 tbsp flour
• 6 tbsp breadcrumbs
• sunflower oil (for deep‑frying)
• 0.5 cucumber
• 1 Garlic clove
• 100 g cashews
• a handful baby spinach
• 0.5 bunch Basil
• 4 tbsp extra virgin olive oil
• 1 Lime (juice)
• 1 tsp maple syrup
• Salt
• ground pepper

Instructions

1. 1.

   Dice onion, garlic and bell peppers; sauté in a little olive oil. Add Arborio rice and stir briefly. Season with salt. Deglaze with white wine and reduce. Gradually add hot broth while stirring until the rice is cooked yet firm (about 15 minutes). Stir in Ajvar and simmer for a few more minutes.

2. 2.

   Add Parmesan and chopped olives, season with salt and pepper, then let cool completely.

3. 3.

   With damp hands, form portions of rice into flat discs, place a piece of sheep cheese in the center, and shape into balls.

4. 4.

   Coat each ball first in seasoned flour, then dip in beaten eggs, and finally roll in breadcrumbs.

5. 5.

   Heat sunflower oil (about 3 finger‑deep) in a large pan; fry rice balls 2–3 minutes per side until golden brown and crisp. Drain on paper towels.

6. 6.

   Blend all sauce ingredients in a blender until creamy, season to taste. Serve hot rice balls with the green sauce.