Fried Risotto Balls

Name: Fried Risotto Balls
Total time: 155 min
Yield: 1
Ingredients: 5 c low-sodium chicken stock; 2 Tbsp extra-virgin olive oil; 1/2 medium spanish onion, finely chopped; 1 c arborio rice; 1/2 c dry white wine; 1/2 c grated parmesan, plus more for garnish; 1 Tbsp unsalted butter; 3 large egg; 1 c grated italian fontina cheese; 2 kg sliced prosciutto, chopped; vegetable oil, for frying; kosher salt; 1 c all-purpose flour; 1 c fine dry breadcrumb; chopped fresh parsley, for garnish

2 hr(s) 35 mins

Total time

1

Serving

15

Ingredients

Enable cook mode

Ingredients

clow-sodium chicken stock

Tbspextra-virgin olive oil

¹⁄₂

medium spanish onion, finely chopped

carborio rice

¹⁄₂

cdry white wine

¹⁄₂

cgrated parmesan, plus more for garnish

Tbspunsalted butter

large egg

cgrated italian fontina cheese

kgsliced prosciutto, chopped

vegetable oil, for frying

kosher salt

call-purpose flour

cfine dry breadcrumb

chopped fresh parsley, for garnish

Directions

Step 1

Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.

Step 2

Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.

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