Cheesy mozzarella risotto balls with a special dipping sauce
Time: 40 mins
Serves: 30 balls
Risotto Balls - Ingredients:
250g Arborio rice
500ml chicken stock
Salt & pepper
1/4 cup white wine
1/2 cup grated parmesan
1/2 finely chopped onion
1 crushed cloves of garlic
2 Tbsp olive oil
Mozzarella cheese, cubed
Place the mushrooms that have been quartered in a saucepan with a little olive oil and cook until tender and place aside.
Sweat off the onions without browning for 4-5 minutes and place aside. Add butter, olive oil and rice to the pan and toast the rice until rice appears translucent. This takes about 3-4 minutes on a medium heat. Add wine and cook until wine has been absorbed.
Have your chicken stock warmed through and gradually add a ladle full of stock at a time to the risotto, waiting until rice absorbs stock each time. Stir occasionally until all the stock is absorbed and the rice has a creamy yet firm to the bite texture.
Remove from the heat and add parmesan cheese, butter and diced mushrooms. Season to taste and leave for 4 minutes for the flavours to absorb.
The risotto can be eaten like this as a meal or made into risotto balls the next day.
To make the balls, allow the mixture to get cold before forming the balls about the size of a golf ball. Place a cube of mozzarella cheese into the centre of each risotto ball. Coat the risotto balls into flour, egg and then panko breadcrumbs. For best result double coat the balls. This gives the balls a lovely crunchy bite. Deep fry the balls in oil for 3 minutes or until golden brown.
Special Dipping Sauce Ingredients:
150g marinated feta
1 roasted red pepper
1 Tbsp sherry vinegar
Salt & pepper
Pinch of sugar
60ml olive oil
Place all ingredients into a blender and puree until smooth. This is a great starter or a finger food for any occasion.
Cheese rolls (not prepared onscreen) - Ingredients:
1 tin evaporated milk
1 pkt Maggi onion soup
1/2 tsp mustard powder
200g grated tasty cheese
Salt & pepper to taste
Place all ingredients in a saucepan and heat over a low heat until the cheese has melted and the mixture thickens. This take around 5 minutes. Stir constantly to ensure the mixture doesn't stick to the bottom of the saucepan or alternatively you can cook over a double boiler. If the mixture is too thick you can add a little cream or milk to make it into a spreadable consistency.
This mixture makes two sandwich loaves of bread.
To cook the cheese rolls just place them under the grill until golden brown on both side and to serve spread butter on the top.
Quick tip: the cheese rolls can be placed in the freezer and thawed out as needed.
(TX: 9 May 2011)