Holiday Recipe: Black Olive Risotto Balls | Food & Drink
When it comes to holiday entertaining, California Ripe Olives are a relish tray staple for a reason.
But beyond serving as fabulous finger food, their mild flavor makes them a versatile ingredient that can be incorporated into an array of dishes.
So jazz up the appetizer platter with these Black Olive Risotto Olives, which are sure to be a hit.
Prep Time : 60 min
Cook Time : 30 min
2 tablespoons butter
3 garlic cloves, minced
2 medium shallots, chopped
1 cup Arborio or short grain rice
1 container (32-oz.) chicken stock, warmed
1/2 cup sauvignon blanc
2/3 cup shredded mozzarella cheese
1 1/3 cups freshly grated Parmigiano-Reggiano, divided
1/4 cup minced sun-dried tomatoes (preferably smoked)
3 tablespoons chopped fresh basil
1 can (2.2-oz.) sliced California Ripe Olives, drained and coarsely chopped
Freshly ground pepper to taste
1 cup panko breadcrumbs
1/2 cup flour
2 eggs, beaten
Olive oil cooking spray
Melt butter in a large skillet. Add garlic and shallots; cook over medium heat for 5 minutes. Stir in rice and cook for 2 minutes more. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano-Reggiano, sun-dried tomatoes, basil, olives and pepper. Let cool, then cover and chill for at least 1 hour or until firm.
Roll mixture into 1 1/2-inch balls. Stir together breadcrumbs and remaining Parmigiano-Reggiano. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes.
Preheat oven to 375°F. Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes.
Makes 8 – 10 appetizer servings
For more great recipes, check out CalOlive.org.