Black Olive Risotto Balls - California Ripe Olives

Ingredients

• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 medium shallots, chopped
• 1 cup Arborio or short grain rice
• 1 container (32-oz.) chicken stock, warmed
• 1/2 cup 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
• 1 can (2.2-oz.) sliced California 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