I had the pleasure of attending a Parmigiano Reggiano cookery lesson at the delightful Foodat52, on arrival we where given some simply gorgeous canapés one of which where these risotto balls. Risotto is one on my favourite dishes to eat as well as make.
This recipe has been created by the lovely Bridget Colvin the risotto balls where heavenly creamy inside with that perfect outer crunch, the accompanied dip just set them of beautifully.
If you are going to try this recipe it is well worth spending that little extra and getting a proper piece of Parmigiano cheese.
Ingredients Risotto balls
- 1 medium red onion, finely chopped
- 1 large clove garlic, crushed,
- 75g chestnut mushrooms, chopped
- 2 tbsp. olive oil
- 75g shitake mushrooms, chopped
- 25g butter
- 150g Arborio risotto rice
- 150ml white wine
- ½ pint vegetable stock
- finely grated zest of 1 lemon
- 75g grated Parmigiano Reggiano cheese
- 1 tbsp. crème fraiche
- 100g dry breadcrumbs
- 2 eggs, beaten
- Salt and black pepper
Lemon and crème fraîche dip:
- 150ml crème fraîche
- 1 garlic clove, crushed
- 1 handful chopped parsley
- finely grated zest of ½ lemon
- Sweat the onion and garlic in olive oil and butter. Add the mushrooms and cook for a minute before adding in the rice. Stir until the rice is translucent, then add the wine
- Once the wine has reduced add in the stock, one ladle at a time until the risotto rice is tender. This should take around 20 minutes
- Once the rice is cooked, add the lemon zest, 50g grated Parmigiano Reggiano, crème fraiche and season to taste. Leave to cool
- Meanwhile, beat together all the ingredients for the garlic lemon crème fraiche dip and season to taste. Cover and refrigerate
- Once the risotto is cool, mould it into golf-sized balls with your hands
- Mix together the breadcrumbs and 25g grated Parmigiano Reggiano cheese with plenty of black pepper
- Dip each ball into beaten egg and then into breadcrumbs before carefully lowering into hot oil to deep frying for 3-4 minutes until golden brown. Drain on kitchen paper and serve with lemon and crème fraiche dip and plenty more Parmigiano -Reggiano cheese!
recipe credit to Bridget Colvin