Prep time: 35 min
Cook time: 1 hour, 20 min
Ready in: 1 hour, 55 min
Serves: 20
Ingredients:
RISOTTO:
8 c. chicken broth
1/2 oz. dried, porcini mushrooms
1/4 c. unsalted butter
2 T. olive oil
2 c. onions- finely chopped
10 oz. white mushrooms- finely chopped
2 cloves garlic- minced
1 1/2 c. Arborio or short-grain white rice
2/3 c. dry white wine
3/4 c. frozen peas- thawed
2/3 c. Parmesan- grated
Salt (to taste)
RISOTTO BALLS:
Directions:
- Bring broth to a simmer in a heavy, medium saucepan
1/2 oz. dried, porcini mushrooms
1/4 c. unsalted butter
2 T. olive oil
2 c. onions- finely chopped
10 oz. white mushrooms- finely chopped
2 cloves garlic- minced
1 1/2 c. Arborio or short-grain white rice
2/3 c. dry white wine
3/4 c. frozen peas- thawed
2/3 c. Parmesan- grated
Salt (to taste)
Pepper (to taste)
RISOTTO BALLS:
Vegetable oil (for deep-frying)
2 large eggs- beaten
2 c. risotto- cooled (as prepared with ingredients above and directions below)
1/2 c. Parmesan- grated
1 1/2 c. dried Italian-style breadcrumbs
Truffle oil (to taste)
2 oz. mozzarella- cut into 1/2"cubes
Salt (to taste)
2 large eggs- beaten
2 c. risotto- cooled (as prepared with ingredients above and directions below)
1/2 c. Parmesan- grated
1 1/2 c. dried Italian-style breadcrumbs
Truffle oil (to taste)
2 oz. mozzarella- cut into 1/2"cubes
Salt (to taste)
Directions:
- Bring broth to a simmer in a heavy, medium saucepan
- Add porcini mushrooms
- Heat until mushrooms are tender, about 5 min
- Keep broth warm over very low heat
- Melt butter in a heavy large saucepan over medium heat
- Melt butter in a heavy large saucepan over medium heat
- Add olive oil
- Add onions and saute until tender, about 8 min
- Add white mushrooms and garlic
- Using a slotted spoon, transfer porcini mushrooms to a cutting board
- Finely chop and add to saucepan
- Saute until mushrooms are tender and juices evaporate, about 5 min
- Stir in rice and let it toast for a few min
- Add wine and cook until liquid is absorbed, stirring often, about 2 min
- Add 1 c. hot broth
- Simmer over medium-low heat until liquid is absorbed, stirring often, about 3 min
- Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 28 min
- Rice will absorb 6- 8 c. broth
- Stir in peas
- Mix in Parmesan
- Season with salt and pepper, to taste
- Allow to cool
- Pour enough oil in a heavy, large saucepan to reach depth of 3"
- Pour enough oil in a heavy, large saucepan to reach depth of 3"
- Heat oil over medium heat to 350
- Stir eggs, cooled risotto, Parmesan, and 1/2 c. breadcrumbs in a large bowl to combine
- Stir eggs, cooled risotto, Parmesan, and 1/2 c. breadcrumbs in a large bowl to combine
- Place remaining breadcrumbs in a medium bowl
- Using about 2 T. risotto mixture for each, form risotto mixture into 1 3/4" diameter balls
- Insert 1 cube mozzarella into center of each ball
- Roll balls in breadcrumbs to coat
- Working in batches, add rice balls to hot ail and cook until brown and heated through, turning them as necessary, about 4 min
- Using a slotted spoon, transfer rice balls to paper towels to drain
- Season with salt
- Let rest 2 minutes
- Serve hot
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