Cheesy risotto balls
Cheesy and crunchy rice balls!
PREP TIME 25 minutes + cooling | COOK TIME 45 minutes | MAKES 40 | VEGETARIAN
INGREDIENTS
- ¼ cup vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 ½ cups arborio rice
- 1 cup white wine
- 3 cups chicken stock
- ¼ cup parmesan, grated
- 1 ½ cups panko (Japanese) breadcrumbs
- Vegetable oil, for deep-frying
To serve
- 200 g mixed olives
- ½ cup garlic mayonnaise
- 1 cup loosely packed mixed soft herbs
- 1 lemon, cut into wedges
METHOD
IN a large pot, bring the stock to a simmer. Turn the heat down and cover.
HEAT the oil in a large frying pan and fry the onions until softened, about 3 minutes. Add in the garlic and cook for another minute.
ADD the rice and lightly toast for a few minutes, stirring to coat the rice in mixture. Stir in the wine and cook until it has been absorbed into the rice.
ADD two ladlefuls of hot stock to the rice, stirring continuously with a wooden spoon. When the stock has been completely absorbed, add another ladleful. Continue until all the stock has been used up and the rice is cooked, about 20 minutes. Remove from the heat, stir in the cheese and season to taste.
SPREAD mixture on a tray lined with baking paper and allow to cool for 25 minutes or until cool enough to handle. With wet hands, gently roll slightly rounded tablespoons of the rice mixture into balls, then coat in breadcrumbs.
FILL a large pot one-third full with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Fry risotto balls in batches for 2 minutes or until golden and heated through. Drain on paper towel.
SERVE risotto balls immediately with olives, mayonnaise, herbs and lemon wedges.
FOOD TEAM TIP: The arborio rice can be substituted for basmati rice. Risotto balls can be made until the end of step 5 up to 2 days ahead. Keep covered in the fridge.
Cheesy risotto balls
Ingredients
- ¼ cup vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 ½ cups arborio rice
- 1 cup white wine
- 3 cups chicken stock
- ¼ cup parmesan, grated
- 1 ½ cups panko (Japanese) breadcrumbs
- Vegetable oil, for deep-frying
- To serve
- 200 g mixed olives
- ½ cup garlic mayonnaise
- 1 cup loosely packed mixed soft herbs
- 1 lemon, cut into wedges
Instructions
In a large pot, bring the stock to a simmer. Turn the heat down and cover.
Heat the oil in a large frying pan and fry the onions until softened, about 3 minutes. Add in the garlic and cook for another minute.
Add the rice and lightly toast for a few minutes, stirring to coat the rice in mixture. Stir in the wine and cook until it has been absorbed into the rice.
Add two ladlefuls of hot stock to the rice, stirring continuously with a wooden spoon. When the stock has been completely absorbed, add another ladleful. Continue until all the stock has been used up and the rice is cooked, about 20 minutes. Remove from the heat, stir in the cheese and season to taste.
Spread mixture on a tray lined with baking paper and allow to cool for 25 minutes or until cool enough to handle. With wet hands, gently roll slightly rounded tablespoons of the rice mixture into balls, then coat in breadcrumbs.
Fill a large pot one-third full with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Fry risotto balls in batches for 2 minutes or until golden and heated through. Drain on paper towel.
Serve risotto balls immediately with olives, mayonnaise, herbs and lemon wedges.
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ALSO SEE: Prawn, rosemary and corn risotto
Feature image: Aremedia
