Wednesday, 26 September 2012

Risotto Balls

Hello friends! It's been too long since we last met. Alas, the life of a learned scholar is one that does not allow for such activities as 'blogging' on a regular basis.

Even though I don't have as much time for blogging, I still need to eat, so tons of recipes and food pictures are piling up on my computer with no where to go! I'm still trucking along though, and I'll get through them all eventually.

These were made on one of those nights when you make something based solely on what is available to you in your cupboards.

We had a bag of risotto. Hence, risotto balls.

These little nibblies were pretty delicious but definitely best served fresh. They are fried in oil, and I personally hate deep frying things in my own home because it is SUCH a waste of oil, in my opinion. But for this recipe, you REALLY can't skimp on the oil because if you don't have enough, and the balls can touch the bottom of your pan, they will break apart and become a huge mess. Trust me, I experienced it firsthand.

These would be great served as hors d'oeuvres or as a side dish, and would be great served with a pesto dipping sauce!

Older Posts: Beef Tenderloin with Port Wine Pan Sauce

Risotto Balls
Prep Time: 15 mins       Cook Time: 20-25mins        Yields 4-6 servings

1 cup arborio rice
1 vegetable bouillon cube
1/2 cup gruyere, shredded
2 Tbsps pesto
1/3 cup plain dried breadcrumbs
vegetable oil, for deep frying

1) In a large saucepan over medium-high heat boil rice, bouillon, and 3.75 cups water. Reduce the heat and let simmer for around 15 minutes, until the rice is tender.
2) Drain the rice and transfer it to a bowl. Stir in gruyere and pesto. Let cool.
3) With moistened hands (so as to avoid the risotto sticking to them) roll the rice into walnut-sized balls. Coat each ball evenly in breadcrumbs.
4) Add enough oil to your saucepan that it comes halfway up the sides of the pan. Heat oil until it is simmering. In small batches, fry the rice balls for about 3 minutes, turning constantly with a spoon or fork (or whatever utensil works for you).
5) When the risotto balls are done frying, transfer them to a sheet of paper towel to drain. Continue this process until all the balls have been fried. Serve hot.

(Recipe adapted from The Illustrated Kitchen Bible)

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