Rice balls with mozzarella filling and tomatoes

Ingredients for 4 servings:

• 200 g rice (rissotto rice)
• 10 g porcini mushrooms, dried, soaked for ten minutes
• 50 g Parmesan, grated
• 1 egg(s), beaten
• salt and pepper
• 100 g mozzarella pearls or small cubes
• 75 g grissini, coarsely crushed
• tomato(s)
• 500 g cherry tomatoes, halved
• 1 clove(s) garlic, pressed
• Oil (olive oil), for stewing
• 1 tsp honey
• 60 ml wine, white, dry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rissotto: Bring rice to a boil with 400 ml water. Cover and let swell over very low heat for 15 minutes (or until almost all the liquid is absorbed). Remove from the heat and let swell for another 10 minutes. Then cool. Drain and finely chop the porcini mushrooms. Mix with the Parmesan and egg into the rice, and season. Shaping: Scoop tablespoon-sized portions of rice into floured hands, top with mozzarella pearls, and form into balls. Roll in the grissini crumbs and press down firmly. Cover and chill for 30 minutes. Sauté the tomatoes and garlic in olive oil, add the honey and wine, and reduce. Simmer for 10 minutes over low heat, season with salt and pepper. Shortly before serving, fry the rice balls in batches, turning them over halfway in hot oil or fat (around 180 °C) (e.g. in a wok). Drain on kitchen paper and keep warm. Arrange the tomatoes and sauce on plates. Place the rice balls in the center and garnish with lettuce. Tip: Sauté everything in a pan: Sauté 200-300g of rissotto rice in olive oil until crisp. Deglaze with 60ml of dry white wine and reduce. Chop or blend the tomatoes and add them. Gradually add hot chicken stock (about one liter) and cook the rissotto over low heat until al dente. Finally, add a little more stock (to make it runny). Add the Parmesan and mozzarella cheese, cover, and let it simmer next to the stove. Season to taste with plenty of herbs, salt, and pepper.