Rice Balls with Tomato Sauce

Ingredients

• 200 g risotto rice
• 2 shallots
• 3 tbsp oil
• 1 l vegetable broth (from the jar)
• 1 tbsp white wine
• 20 g Parmesan
• 2 Eggs
• 100 g Emmental cheese
• 200 g breadcrumbs
• 1 l sunflower oil (for frying)
• 400 g Tomatoes
• 80 g Butter
• 100 g heavy cream
• 1 pinch sugar
• Salt
• Pepper
• basil (for garnish)

Instructions

1. 1.

   Heat vegetable broth in a pot. Heat oil in a pan. Peel and finely chop shallots, sauté in oil for 5 minutes, add rice and stir until translucent. Gradually pour in broth while stirring continuously. Cook rice for about 20 minutes. Just before the end of cooking, mix in wine and grated parmesan. Remove from heat and let cool.

2. 2.

   For the sauce, boil tomatoes briefly, shock with cold water, peel, quarter and remove seeds. Heat half the butter, add tomatoes and simmer for 4 minutes. Strain through a sieve, return to pot and stir in remaining butter. Season tomato sauce with cream, salt, pepper and sugar.

3. 3.

   Heat sunflower oil to 160°C.

4. 4.

   Divide rice into portions. Cut Emmental into small cubes. Place one cheese cube in the center of each portion and shape into round dumplings with damp hands. Beat eggs in a shallow dish. Put breadcrumbs in another dish. First coat dumplings in egg, then in breadcrumbs. Fry in vegetable fat for 2 minutes until golden brown, remove with slotted spoon and drain on kitchen paper. Serve rice balls with tomato sauce and garnish with basil.