Melt a tablespoon of butter in a double bottom sauce pan and gently cook the finely chopped onion until soft and translucent. Toast the rice for a couple of minutes together with the onion until coated and shiny. Now stir in the tomato paste, crumbled sausage meat and white wine and allow to evaporate. Pour in the tomato pulp and simmer gently, gradually adding the hot chicken stock, stirring occasionally until the rice is cooked. Take off the heat and beat in the remaining cold butter and the cheese. Pour the rice in a shallow dish to cool down completely. Meanwhile, lightly flour a tray. When the rice has cooled down, mould the rice cakes using small metal rings, but only half way. Place a slice of the Gozitan cheeselets in the middle and a basil leaf in the middle of the rice cakes and cover again with rice till the rings are full. Remove the metal rings and lightly dust the rice cakes with the flour all over. Gently lift them into the beaten eggs to coat all over and then through the breadcrumbs. Shallow fry the rice cakes in hot oil until crispy and golden on both sides. Drain on kitchen absorbent paper. Serve 2 warm risotto cakes per person with a nice crisp salad.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Gozo