Risotto Appetizers With Sun-Dried Tomatoes And Parmesan

• 1 ounce butter
• 1 garlic clove, crushed
• 9 ounces risotto rice
• 1 1/2 pints vegetable stock
• 1/3 cup single cream
• 2 ounces parmesan cheese, grated
• fresh basil leaf
• 3 ounces sun-dried tomatoes
• 4 1/2 ounces mozzarella cheese, diced
• 2 eggs, lightly beaten
• 12 ounces fresh white breadcrumbs
• vegetable oil, for frying
• sea salt
• fresh ground black pepper

1. Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it.
2. Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.
3. Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.
4. Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.

butter, garlic, rice, vegetable stock, single cream, parmesan cheese, fresh basil leaf, tomatoes, mozzarella cheese, eggs, white breadcrumbs, vegetable oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/risotto-appetizers-with-sun-dried-tomatoes-and-parmesan-244548 (may not work)