Ingredients
- 1 shallot
- 200g risotto rice
- 100ml white wine
- 1 litre vegetable stock or chicken stock
- 100g Parmesan
- 1 lemon, zest
- Mozzarella
- 50g butter
For the breadcrumbs coating
- 100g plain flour
- 4 eggs beaten
- 100g panko breadcrumbs
Method
- Heat the oil and butter in a saucepan until foamy.
- Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent.
- Add the garlic and cook for another min.
- Stir in the rice and cook for a further min, then pour in the wine.
- Bring to the boil and cook until the liquid is reduced by half.
- Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. 7.Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Add some garden peas once the rice is nearly cooked. Or you can also add some pea puree for colour.
- Stir in the Parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
- Add some garlic pesto, once cold for an extra burst of flavour.
- Once the rice has cooled, ball into equal sizes.
- Place some Mozzerella into the centre of each ball.
- Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
- Deep fry at 180 until golden, and serve
- Warm with a garlic dip.
