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4cupshot stock (or water)
1⁄2cupswhite wine (optional)
1⁄4cupsParmesan cheese, grated
1⁄2tspground cumin (or Italian spice blend)
1tbspsundried tomatoes, minced
4ozcheese (cheddar, mozzarella, pepper jack), cut into ½” cubes
Salsa or Marinara sauce for dipping (optional)
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 13g||17%|
|Saturated Fat: 4.5g|
|Total Carbohydrate: 31g||11%|
|Dietary Fiber: 1g||4%|
- Heat olive oil in a heavy non-stick 2 quart pot. Sautee Lundberg Arborio Rice until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup of hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding remaining liquid 1 cup at a time. Remove from heat, stir in grated parmesan cheese, then allow to cool or refrigerate.
- Pre-heat oven to 400°F
- Stir in cumin and sundried tomatoes into cooled risotto. Scoop 1 level tablespoon risotto mixture into moistened hands, and flatten. Center cheese cube in risotto and form a ball, sealing well. Continue making balls until all risotto and cheese cubes are used. Roll risotto balls in crushed rice chips (or seasoned bread crumbs) and place on ungreased cookie sheet. Bake for 13-14 minutes.
- Cool slightly before serving. (Melted cheese will be hot.) Serve with salsa or marinara sauce