Ingredients: (Serves 4) 250g Tilda Arborio Rice ½ ltr vegetable stock (for a richer taste, use chicken stock) 15g Saffron strands 50g Parmesan cheese 50g Butter 1tbsp Extra Virgin Olive Oil Taleggio or another soft cheese alternative
Method: Preparation of risotto: Gently toast the rice with Extra Virgin Olive Oil in a saucepan. Mix in the vegetable stock – ratio: 1 cup rice:2 cups stock. Cover the pot and simmer for 13 mins. When ready, remove from the heat and mix in the Saffron, parmesan cheese and butter. Stir quickly! Once the risotto has cooled completely, make balls - the size of a small orange - filling each ball with a piece of taleggio or preferred soft cheese. Dip Cover in breadcrumbs, then deep fry until the crumbs are golden brown. Serve with a simple tomato and thyme sauce. Recipe courtesy of Tilda