Olive and Thyme Risotto Balls

Ingredients:

1 onion finely chopped
30ml olive oil
250g risotto rice
600ml chicken or vegetable stock
125ml black olives, roughly chopped
50ml parmesan cheese
30ml fresh thyme, finely chopped
100g flour
1 XL egg, beaten
250ml breadcrumbs
Oil for deep-frying

Method:

Sauté the onions in the olive oil until translucent.
Add the rice and fry for 2 minutes. It should smell nutty, not burnt.
Add a ladle of stock at a time.

Stir until the liquid is absorbed, then add the next ladle of stock.
Continue until all the stock has been added and the risotto is cooked.
Add the olives, parmesan and fresh thyme.
Stir and allow to cool.

Using wet hands roll the risotto into ping pong size balls.
Rolls the balls in flour.
Dip them in the beaten egg and roll them in the breadcrumbs.
Fry until golden and serve.