Crispy Rice Loaf with Cheese Crust and Tomato Salad

For crispy rice loaves with cheese crust and tomato salad, first peel and chop shallots. Sauté in butter in a saucepan. Add rice, roast briefly until translucent. Deglaze with white wine. Gradually fill up with vegetable stock.

Cook al dente over low heat, stirring frequently (about 15 minutes – depending on the type of rice).

Season risotto with salt and pepper. Place in a bowl. Pluck and chop herbs (set aside 1 tsp for tomato salad). Coarsely grate Parmesan cheese. Add herbs and about 1/3 of the Parmesan to the risotto, mix well, let cool. Form small loafs.

For the tomato salad, halve the tomatoes, remove the stalk, cut the tomatoes into wedges. Peel and chop the onion. Mix tomatoes with salt, pepper, sugar or honey and balsamic vinegar, add herbs, finally stir in oil. Marinate salad for about 10 minutes.

Mix remaining parmesan with flour. Turn loafs in the mixture. In washed pot, slowly fry in hot olive oil until golden brown on both sides. Drain well on paper towels. Serve crispy rice loaves with cheese crust and tomato salad.

Preparation Tip:

Crispy rice loaves with cheese crust and tomato salad also taste lukewarm or cooled down and are perfectly suitable for picnics!

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