Risotto balls with ricotta and lemon

Name: risotto balls with ricotta and lemon
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 shallot; 1 mespoint saffron; 100 milliliters dry white wine; 150 gram risotto rice; 200 milliliters vegetable stock; 4 cut bread; 0.5 bunch basil; 4 tablespoon ricotta; 1 teaspoon lemon zest; 1 egg; 50 gram flour; 500 milliliters frying oil

Ingredients

Directions

Heat 1 tablespoon of oil and fruit the shallot.
Soak the saffron in the wine.
Stir the rice through the shallot until all the grains shine.
Pour in a little stock and let it cook slowly. Add some stock and at last the wine.
Cook gently for about 20 minutes while stirring until the rice is al dente and has absorbed most of the moisture.
Pour the risotto into a bowl and allow to cool.
Cover with foil and put in the refrigerator for at least 1 hour.
Roast the bread lightly so that it dries out, but does not turn brown.
Finely chop 4 basil leaves and stir in 2 tablespoons of ricotta with the lemon zest and pepper. Put in the refrigerator.
Keep 4 large basil leaves separately and puree the rest with a hand blender with the remaining ricotta and the remaining olive oil.
Season with salt and pepper and put in the refrigerator.
Rub the bread into a fine breadcrumbs.
Beat the egg with 1 tablespoon of water.
Roll about 12 risotto balls.
Push in a hole and fill with 1 teaspoon of lemon ricotta. Press gently.
Take the balls lightly through the flour, the beaten egg and the breadcrumbs and put in the freezer for 30 minutes.
Heat the oil and deep fry the 4 basil leaves for half a minute.
Drain on kitchen paper.
Fry the balls in a few minutes until golden brown and drain.
Make a swipe of basil cream on each plate and place 3 balls and a deep fried basil leaf.