When the rice has cooled completely, remove about cup rice and spread in the hand. Place a piece

Crispy rice balls stuffed with tallegio requires some crafting, but I promise creative creations it is well worth the effort! You start by making a risotto, which one sounds cool. For this is done then small balls that poked a piece tallegio in, crumbs in flour, egg and breadcrumbs and fry in oil ...
Serves 4 as a main course or 10 servings as a side dish Chicken broth 1 liter Shallots creative creations 2 Garlic 2 cloves Arborio rice 2 cup white wine, dry 1 cup parsley, fresh 3 tablespoons Parmesan cheese 75g pine nuts 50g Egg yolks 1 piece Garlic 1 clove Balsamico Bianco tablespoons creative creations whole 1 can of tomato basil, fresh pot Raw cane sugar tbsp olive oil 2 tbsp Taleggio Intense creative creations 100g eggs 2 flour 1 cup Bread crumbs 1 cups Salt and Black Pepper Olive Oil Classico 2 cups for frying of risbollarna + little to fry the onions in
FINISHING meanwhile parsley, grate the Parmesan creative creations cheese and toast the pine nuts in a dry skillet. Pull of the rice from the heat and stir in parsley, pine nuts, Parmesan cheese and egg yolk. Season with salt and pepper. Spread into a mold and let cool.
Make tomatdippen: Chop and saute the garlic in one tablespoon of olive oil. Turn over the vinegar and tomatoes and simmer for about five minutes. Let cool slightly, creative creations then add the basil and an extra dash of flavorful olive oil. (I use Saltå Kvarn Olive Oil Intense.) Mix everything with a hand blender and season with salt, pepper and sugar. Cool down.
When the rice has cooled completely, remove about cup rice and spread in the hand. Place a piece of taleggio in the middle and then shaping the mass into a ball or steak. Panera thereafter, first in flour, then in egg and finally in bread crumbs. Repeat with the rest of the rice.
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