For the best risotto balls, use a risotto rice. It has a creamy texture yet will still hold together well. These risotto balls are full of wonderful pizza flavours; olives, tomatoes, cheese and herbs. For variations, change the herbs or try different cheeses or salami.

Ingredients

• 50 grams butter
• 1 onion, peeled and finely chopped
• 1 teaspoon minced garlic
• 1 cup arborio rice
• ½ cup dry white wine, hot
• about 2 cups chicken stock
• ½ cup grated fresh Parmesan cheese
• ½ cup grated mozzarella cheese
• ¼ cup sundried tomato paste
• ¼ cup finely chopped salami
• ¼ cup finely chopped black olives
• 2 tablespoons chopped fresh oregano
• dried breadcrumbs for coating and caperberries to garnish

Tomato and caper dipping sauce

• ¼ cup extra virgin olive oil
• 1 tablespoon minced fresh garlic
• 1 kilogram ripe, preferably plum, tomatoes, blanched and peeled (or use 2x 400 grams Italian tomatoes)
• 8-10 basil leaves
• 2 tablespoons well-rinsed capers, chopped

Method

1. Heat butter in a large saucepan. Cook the onion over a low heat for 10-15 minutes until softened but not coloured. Stir regularly. Add garlic. Cook a fruther 2 minutes until fragrant.
2. Add the rice. Toss over heat until it whitens.
3. Add warm wine. Stir over a moderately low heat until all the liquid has been absorbed. Add all the stock, stirring occasionally for a creamy texture. It will take about 20-30 minutes for all the liquid to be absorbed.
4. Once you have a creamy texture and the rice is cooked, stir in the Parmesan and mozzarella, tomato paste, salami, olives and oregano. Season well. Cool.
5. When cool, with wet hands roll tablespoonfuls of risotto into balls. Toss in dry breadcrumbs.
6. Shallow-fry in hot (180ºC) olive oil until golden. Drain on absorbent paper before serving. Accompany with the Tomato and Caper Dipping Sauce. Garnish with caperberries and a drizzling of olive oil.

Tomato and caper dipping sauce

1. Heat oil in a large saucepan. Gently cook garlic for about 1 minute or until fragrant.
2. Add tomatoes and basil. Cook for 5 minutes, stirring over a moderate heat until very fragrant and tomatoes have softened.
3. Sieve to remove seeds. Season with salt and pepper. Stir in the capers before serving.