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Black Olive Risotto Balls
Big holiday flavor

Makes 8-10 appetizers 2 tablespoons butter 3 cloves garlic, minced 2 medium shallots, chopped 1 cup Arborio or short grain rice 32-ounce container chicken stock, warmed 1/2 cup Frei Brothers Reserve Sauvignon Blanc 2/3 cup shredded mozzarella cheese 1-1/3 cups freshly grated Parmigiano-Reggiano, divided 1/4 cup minced sun-dried tomatoes (preferably smoked) 3 tablespoons chopped fresh basil 2.2-ounce can sliced California black ripe olives, drained and coarsely chopped Freshly ground pepper to taste 1 cup panko breadcrumbs 1/2 cup flour 2 eggs, beaten Olive oil cooking spray

Melt butter in a large skillet. Add garlic and shallots; cook over medium heat for 5 minutes. Stir in rice and cook for 2 minutes more. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano-Reggiano, sun-dried tomatoes, basil, olives and pepper. Let cool, then cover and chill for at least 1 hour or until firm. Roll mixture into 1-1/2-inch balls. Stir together breadcrumbs and remaining Parmigiano-Reggiano. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes. Preheat oven to 375 degrees. Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes. Serve warm with marinara sauce. Pair with 2009 Frei Brothers Reserve Russian River Valley Sauvignon Blanc. All materials courtesy of Family Features. For more delicious California black ripe olive recipes, visit For every acre planted in Sonoma County vineyard, Frei Brothers Reserve leaves another acre untouched. In addition to enhancing wildlife corridors, the 50/50 Give Back policy also reduces soil erosion and improves irrigation systems. To learn more, visit www.Frei