Risotto Recipes continued
Cheese Filled Risotto Balls Makes about 50
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½ rice cups)
½cup basil, finely chopped
½cup finely grated parmesan cheese 1 egg, lightly beaten
Salt and pepper, to taste
100g mozzarella, cut into 1cm pieces
1 cup dried breadcrumbs
1.Press MENU button to SAUTÉ. Heat oil in pan.
2.Add onion and garlic and cook for 3 minutes or until soft. Add rice and stir to coat. Add stock. Stir to combine. Place lid on pan.
3.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM. Leave in pan with lid on for 5 minutes to stand.
4.Stir through basil, cheese and egg. Season with salt and pepper. Spoon mixture onto a large baking tray lined with baking paper.
Allow to cool.
5.Using wet hands roll level tablespoons of risotto into balls, press a piece of cheese into the centre and roll to enclose. Coat balls in breadcrumbs
6.Heat oil in a deep fryer to 190°C. Deep fry balls in batches until golden brown and heated through.
Tip: you can also shallow fry balls in a fry pan.
Bacon and Tomato Brekkie Risotto Serves 4-6
2 tablespoons olive oil
1 leek, halved lengthways, finely sliced
175g packet short cut bacon, chopped
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½ rice cups)
200g punnet cherry or grape tomatoes, halved
½cup basil, chopped
½cup parmesan cheese, grated Salt and pepper, to taste
1.Press MENU button to SAUTÉ. Heat oil in pan.
2.Add leek, bacon and garlic and sauté for 5 minutes or until soft. Add rice and stir to coat. Add stock and cherry tomatoes. Stir to combine.
3.Place lid on pan. Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.
4.Stir through basil and cheese. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand.
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