Risotto balls

Prep

30-60 mins

Total

45 min

Servings

20 servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney


Ingredients

  • 20

    g

    Dried porcini mushrooms, soaked in 1 cup boiling water

  • 2

    cups

    Salt-reduced chicken stock

  • 1

    tbsp

    Olive oil

  • 1

    Brown onion, finely diced

  • 2

    Cloves garlic, crushed

  • 200

    g

    Swiss brown mushrooms, cleaned, diced

  • 1 1/2

    cups

    Arborio rice

  • 1/2

    cup

    Grated parmesan cheese

  • 1/2

    cup

    Grated mozzarella cheese

  • 1/3

    cup

    Fountain barbecue sauce, plus extra to serve

  • 1/2

    cup

    Plain flour

  • 2

    Eggs, lightly beaten

  • 1

    cup

    Dried breadcrumbs

  • -

    Vegetable oil for frying

  • -

    Flat leaf parsley to garnish


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.