Risotto balls

Instructions

1. Step 1

   Strain mushrooms, reserving liquid. Add liquid to chicken stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer

2. Step 2

   Heat oil in a large pan over medium heat, add onion and garlic and cook for 2 minutes or until soft. Finely chop porcini mushrooms. Stir in porcini and Swiss brown mushrooms and cook for 2-3 minutes until soft

3. Step 3

   Reduce heat to low, add rice and stir for 3-4 minutes or until evenly coated with oil. Add warm stock, a cup at a time, stirring, for 15-20 minutes or until rice is al dente. Mixture should be slightly drier than normal risotto. Add parmesan, mozzarella, 1 tbsp (20ml) Fountain Barbecue Sauce, season with pepper, and allow to cool

4. Step 4

   Combine eggs and remaining Fountain Barbecue Sauce in a bowl. Roll a heaped,tablespoon of risotto into a ball, dust in flour, shaking off excess. Dip risotto balls into egg mix and then breadcrumbs. Repeat with remaining ingredients. Place on a lined tray in the fridge for 30 minutes to chill

5. Step 5

   Add enough vegetable oil to a medium saucepan to reach a depth of 6 cm. Heat to 180°C over high heat (when oil is ready a cube of bread turns golden brown in 15 seconds). Cook risotto balls, in batches, until golden and heated through.

6. Step 6

   Drain on absorbent paper. Serve warm, garnished with flat leaf parsley and extra Fountain Barbecue Sauce.