SAUSAGE AND CHEESE RISOTTO BALLS
Prep time: 20 minutes
Cooking time: 1 hour
- 7 cups (1.6 liters) chicken stock
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 cup chopped white onions
- 2 tablespoons chopped garlic
- 1/2 cup chopped fresh portobello or shiitake mushrooms
- 1 cup uncooked arborio rice
- 1/4 cup dry white wine (optional)
- 1/2 cup grated parmesan cheese, divided
- Salt and pepper
- 2 medium eggs
- 2 cups breadcrumbs, divided
- 1/2 cup chopped italian sausage, fried and drained
- vegetable oil, to deep-fry
1. Bring chicken stock to a boil in a pot. Reduce heat to low to keep it hot.
2. Melt butter and heat olive oil in a pan. Add onions and garlic; sauté for about 3 minutes over medium heat. Add mushrooms and sauté for 4 minutes.
3. Add rice; stir well to coat grains with oil. Increase heat to high and add wine. Simmer for 2 minutes or until wine has reduced by half.
4. Lower heat to medium and add 1 cup hot chicken stock. Simmer, stirring often, for 2 to 3 minutes or until rice has absorbed the stock. Repeat this step, adding 1 cup of stock at a time, until all stock is added. Stir well and often.
5. When rice is soft and creamy, add 1/4 cup cheese. Season to taste with salt and pepper. Let risotto cool.
6. Combine risotto, eggs, remaining cheese, and 1/2 cup breadcrumbs; mix well. Shape mixture into balls the size of a golf ball. Fill center of each ball with sausage. Dredge in remaining breadcrumbs and deep-fry in preheated oil until golden brown on all sides. Drain on a wire rack and pat dry with paper towels. Serve warm.
Enjoy your cooking with your loved one
Sumber majalah: Yummy philippines, June 2016
