Name: Parmesan risotto balls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 tablespoon butter; 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 1 1/2 cup arborio rice; 1.25 litre hot vegetable stock; 1 tablespoon finely grated lemon zest; 1/2 cup shredded parmesan; 90 gram havarti cheese, cut into 24 cubes; 1/2 cup plain flour; 2 egg whites, lightly beaten; 1 cup dried breadcrumbs; vegetable oil, to deep-fry; tomato chutney, to serve; green salad, to serve

Ingredients

1 tablespoon butter

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

1 1/2 cup arborio rice

1.25 litre hot vegetable stock

1 tablespoon finely grated lemon zest

1/2 cup shredded parmesan

90 gram havarti cheese, cut into 24 cubes

1/2 cup plain flour

2 egg whites, lightly beaten

1 cup dried breadcrumbs

vegetable oil, to deep-fry

tomato chutney, to serve

green salad, to serve

Method

1.Melt butter with oil in a medium heavy-based saucepan over moderate heat. Add onion and garlic; cook and stir for 3 minutes or until onion has softened. Add rice; stir until coated well with onion mixture.

2.Add half the stock: bring to the boil. Reduce heat: simmer, uncovered, for 3-4 minutes or until liquid is absorbed. Stir in remaining stock. Simmer, uncovered, for 15-20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in zest and parmesan. Cool.

3.Shape 2 tablespoons rice mixture into a ball. Press thumb into centre to make an indent; place a cheese cube in indent. Mould rice around cheese to enclose. Continue with remaining rice and cheese.

4.Roll level tablespoons of mixture into balls; press a piece of havarti cheese into the centre of each ball, roll to enclose. Coat the risotto balls in flour; shake off excess. Dip in egg, then crumbs, to coat.

5.Heat vegetable oil in large frying pan (ready to deep fry when cube of bread crisps without absorbing oil).

6.Deep fry in batches for 4-6 minutes or until golden and crispy. Serve with green salad and tomato chutney.

Use stock cubes Prepare mixture a day ahead, then deep-fry just before serving. Try using a different cheese in the centre.
Note

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Ingredients

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