Ingredients

Steps

• Preheat the oven to 180°C.
• Combine the ready-cooked rice, egg, cream, flours, and herbs in a bowl and stir well.
• Roll the mixture into walnut-sized balls with wet hands.
• Fry the rice balls in olive oil over medium heat for 5 minutes until golden-brown.
• Fry tomato halves cut side down in an ovenproof pan for 2 minutes.
• Transfer the tomato pan to the oven and roast for 8 minutes.
• Fry the whole sage leaves in olive oil until crisp.
• Serve the risotto cakes with roasted tomatoes and garnish with fried sage.