I always thought his was always one of those recipes only accessible to the master risotto craftsman. Turns out these little nuggets of golden wonderfulness are a lot easier to make at home than I first thought.

The lovely folks over at Celia Organic were nice enough to send me their #BrewedForFood cookbook which I used to pull these bad boys together. I served them up on a refreshing greek salad (recipe coming soon) and a bottle of Celia’s organic gluten-free larger, which went down a bloat-free treat.


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Ingredients

  • 1/2 a onion, diced
  • a splash of cooking oil
  • a mug of arborio rice
  • a good glug of white wine
  • a veggie stock cube
  • a big old block of parmesan
  • salt and pepper to taste
  • flour
  • a beaten egg
  • breadcrumbs
  • a much bigger splash of cooking oil

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Method

  1. I started off by softening the onion in a pan with some oil and then pouring the rice in to dry fry for a couple of minutes (stirring throughout).
  2. I then poured the wine in an reduced down for a few more minutes
  3. Once the wine had reduced down i popped in the stock cube and added a big old splash of water.
  4. I continued to add more and more water and stirring constantly until the rice had soaked it all up and become creamy and smooth (took about 10mins).
  5. To finish the risotto off i stirred in a big old grating of parmesan before adding salt and pepper to taste.
  6. I then set the risotto to one side to cool down and thicken up a bit.
  7. Once it was a little stiffer and more malleable I rolled it into tablespoon sized balls (which were still a bit fally-aparty) before rolling in flour, beaten egg and flour.
  8. Then (carefully) dropped the balls into a decent amount of hot oil to bubble away until golden on each side.
  9. Served asap with plenty of fresh greek salad and a bottle of beer.

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2 Comments

  1. Oh yum!!! Sounds amazing!

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