Workshops

Umer’s tomato risotto balls with muhammara dip

This recipe is developed in collaboration with Umer Moten during 110 years birthday of Erasmus University Rotterdam.

Ingredients

The amounts are for 30-50 people enjoying a party.

Learn more about ingredients & techniques with our EFL cooking guide

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  • 900

    g

    risotto rice

  • 450

    g

    onions

  • 450

    g

    tomatoes

  • 2

    tbsp

    tomato paste

  • Vegetable stock

  • 1

    big jar roasted red peppers

  • 50

    g

    walnuts

  • 2

    tbsp

    breadcrumbs

  • 1

    tsp

    cumin powder

  • 1

    tsp

    rice syrup

  • 1

    tsp

    lemon juice

Cross the tomatoes with a knife at the bottom side. Soak them in hot water.

Peel and cut in very small pieces. Keep in a bowl.

Cut the onions in small pieces. Fry them in hot oil.

Add the rice and start making risotto by adding little by little stock. Add also the tomatoes. Cook until all liquid is vanished. Let all cool down. Make balls as big as golf balls.

Roll the balls in a plate with breadcrumbs until they get a nice crust.

Deep fry in oil.

Make then the muhammara:

Put the roasted peppers, walnuts, breadcrumbs, cumin powder, rice syrup and lemon juice in a blender, and mix. Season with salt and pepper.

Serve the risotto balls with muhammara dip.