PREPARATION: Heat the Unico oil in a skillet and cook the onion and garlic for 3-4 minutes or just until softened.Add the bell pepper, arborio rice, and oregano to the pan. Cook for 2-3 minutes, stirring to coat the rice in the Unico oil.Mix the stock together with the wine and add to the pan a ladleful at a time, waiting for the liquid to be absorbed by the rice before you add the next ladleful of liquid.Once all the liquid has been absorbed and the rice is tender (it should take about 15 minutes in total) remove the pan from the heat, and leave until the mixture is cool enough to handle.Cut the cheese into 12 pieces. Taking about 1 tablespoon of rice, shape the mixture around the cheese pieces to make 12 balls.Heat the oil until a cube of bread browns in 30 seconds. Cook the rice balls, in batches of 4, for two minutes or until golden brown.Remove the rice balls with a perforated spoon and drain thoroughly on absorbent paper towels. Garnish with a sprig of basil, and serve the rice balls hot.
PREPRATION TIME: 35-40 minutes
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