Cheesy Risotto Balls

Name: Cheesy Risotto Balls
Ingredients: 3 tbsp butter; 1 None Spanish onion, finely chopped; 2 cloves garlic, minced; 14 oz Arborio rice; 1/2 cup dry white wine; 4 cups hot chicken or vegetable stock; 1/2 cup heavy cream; 3 oz grated Parmesan cheese; 2 oz grated mozzarella cheese; 2 None large egg yolks; 1 cup breadcrumbs; None None vegetable oil, for deep-frying; None None lemon wedges, to serve

13 ingredients

4 steps

Ingredients

3 tbsp butter
1 None Spanish onion, finely chopped
2 cloves garlic, minced
14 oz Arborio rice
1/2 cup dry white wine
4 cups hot chicken or vegetable stock
1/2 cup heavy cream
3 oz grated Parmesan cheese
2 oz grated mozzarella cheese
2 None large egg yolks
1 cup breadcrumbs
None None vegetable oil, for deep-frying
None None lemon wedges, to serve

Directions

1

Heat butter in a saucepan over medium heat. Cook onion and garlic, stirring, for 2 mins, or until onion is softened. Add rice and stir to coat. Add wine and cook, stirring, for 2 mins, or until evaporated. Gradually add hot stock, 1 cup at a time, stirring continuously, for 25 mins, or until all stock is used and rice is just cooked. Add heavy cream and cook, stirring, for 2 mins.
2

Remove pan from heat and stir in cheese. Let cool for 20 mins then add egg yolks. Season. Spread over a parchment paper-lined baking tray and let cool for 15 mins, or until cool enough to handle.
3

Shape risotto into balls, each using around 1 tbsp mixture. Coat in breadcrumbs.
4

Fill a saucepan with oil and heat to 350°F. Working in batches, fry risotto balls for 2 mins, turning occasionally, or until browned and heated through. Drain on paper towels. Serve immediately with lemon wedges.