This is a good starter dish in a cold season. It’s easy to eat, the tomatoe sauce, unlike the usual sauce, is fresh and light and is so easy to prepare. The good thing about this dish is you can make from the leftover risotto and it can be with any type and tastes.
Considering the tomatoes comes from Sicily, I added eggplant to my milanese risotto leftover to recall the Sicilian taste better
Ingredients | Servings: 2-3
*If you don’t have already a risotto check this out: risotto recipe
*if you see the rice it’s not sticky enough add an EGG and mix.
Be careful, the tomatoes have loads of water inside, so while frying it might splash outside. The rice balls should be crunchy outside and smooth inside.
In this recipe, the sauce has a delicate taste of tomatoes while rice ball has a strong flavor of parmesan (used for risotto), eggplant & tomatoes. A good combination of flavors and a nice dish for a starter.