Risotto balls

Name: risotto balls
Cook time: 45 min
Total time: 195 min
Yield: 25
Cuisine: Italian
Ingredients: 75 g butter; 1 onion shredded; 1 toe garlic finely chopped; 200 g risotto rice; 200 ml dry white wine; 1 el dried thyme; 750 ml vegetable stock from tablet; 50 g Parmesan cheese grated; 75 g bread crumbs

A tasty Italian recipe. The snack contains the following ingredients: butter, onion (chopped), garlic (chopped), risotto rice, dry white wine, dried thyme, vegetable stock (of tablet), Parmesan cheese (grated) and breadcrumbs.

Ingredients

Kitchen Stuff

roasting pan, deep fryer

Directions

Heat 40 g of butter in a thick-bottomed pan. Fry the onion and garlic for 3 minutes. Add the rice and cook for 3 minutes until the grains are glassy. Add the wine and thyme and stir until the wine is absorbed.
Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 minutes. Turn off the heat and add the cheese and the rest of the butter. Let stand for 3 minutes with the lid on the pan. Stir through and spread in a roasting pan. Cover with cling film. Allow to cool for 30 minutes and put in the fridge for 2 hours.
Shape of the risotto balls the size of a walnut. Roll the balls through the breadcrumbs. Heat the deep fryer to 180 ° C and fry the risotto balls in parts in 3-4 min. Golden brown. Drain on kitchen paper and serve immediately.