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.
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.
Blogs that might be interesting
15 minBorrelhapjeSpinach, garlic, leaf parsley, oregano, fresh cream cheese, grated cheese, large wraptortilla, roasted cashew nuts,wraps with spinach and herbs
25 minSnackcrab in water in a can, mayonnaise, bread-crumbs, paprika, Tabasco, lemon, fresh flat parsley, medium sized egg, Aioli, unsalted butter,crab cakes with dipping sauce
10 minSnackavocados, lime, yoghurt mayonnaise, crayfish, smoked salmon cubes, chives,avocado cream with salmon cubes and crayfish
75 minSnackgiant scampi, Mexican, lime, olive oil, fresh coriander, avocado,mini spits with Mexican shrimp