As we sink into the cooler winter months, my cooking sinks into that of a heavier, heartier kind! Risotto and soups feature frequently and the slow-cooker/multi-cooker makes a regular appearance at dinner. Risotto balls are a great way to re-use leftover risotto or make them fresh using this recipe below. They make a great antipasto or finger-food for a party which you can make ahead of time and freeze.
- 3 cups of chicken stock
- ½ onion, diced
- 2 tablespoons olive oil
- 2 large portobello mushrooms, roughly chopped
- 1½ cups arborio rice
- ½ cup plain flour
- ¼ cup Parmesan and mozzarella cheese
- 2 egg beaten
- 2 cups vegetable oil for frying
- Preheat oven to 150ºc. Place chicken stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer.
- Heat olive oil in a large pan over medium heat, add onion and cook 1-2 minutes until transparent. Stir in chopped mushrooms and cook for a few minutes until softened.
- Reduce heat to low, add rice and stir until evenly coated with oil. Add warm stock and stir occasionally for 15 -20 minutes or until rice has absorbed liquid. If required add more water or stock if rice is sticking, however consistency should be slightly drier than regular risotto. Add Parmesan and mozzarella and season to taste with salt and pepper. Cool completely.
- Roll tablespoons of risotto into balls. Dust in flour, shaking off excess. Dip into beaten egg and then breadcrumbs. Repeat with remaining ingredients until all mixture is used up.
- Heat shallow fry pan with vegetable oil over medium heat. Shallow fry risotto balls for 2-3 minutes or until golden. Drain on absorbent paper and place in oven to keep warm.