Risotto Balls with Saffron and Zucchini Flowers
recipe

A delightful Italian-inspired dish featuring saffron and zucchini flowers, perfect for sharing.
Preparation Time: 1 hour
Serving Size: 4-6 people

Ingredients:

- 1 g saffron, ground
- Salt
- Black pepper
- 700 g tomatoes
- 300 g Italian risotto rice
- 1 dl white wine
- 4 dl breadcrumbs
- 1 clove garlic
- 3 eggs
- 60 g zucchini flowers
- 5 dl olive oil
- 100 g mozzarella

Instructions:

1. Blend tomatoes and garlic in a food processor until smooth.
2. Heat olive oil in a pot and add the rice. Sauté the rice for a few minutes until translucent.
3. Add white wine and let it evaporate. Then add the tomato mixture and saffron. Cook until the rice is tender and the mixture thickens. Season with salt and black pepper.
4. Allow the rice to cool, then mix in chopped zucchini flowers and diced mozzarella. Stir well.
5. Shape the rice mixture into balls.
6. Crack the eggs into a bowl and whisk lightly. Dip the rice balls in the egg, then roll them in breadcrumbs.
7. Heat oil for frying. Fry the rice balls until golden brown and crispy.
8. Place the balls on paper towels to absorb excess oil.

Nutritional Information per Serving (approx.):

- Energy: 400 kcal
- Protein: 12 g
- Carbohydrates: 45 g
- Fat: 20 g
- Fiber: 3 g

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