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.
- 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
- a beaten egg
- a much bigger splash of cooking oil
- 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).
- I then poured the wine in an reduced down for a few more minutes
- Once the wine had reduced down i popped in the stock cube and added a big old splash of water.
- 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).
- To finish the risotto off i stirred in a big old grating of parmesan before adding salt and pepper to taste.
- I then set the risotto to one side to cool down and thicken up a bit.
- 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.
- Then (carefully) dropped the balls into a decent amount of hot oil to bubble away until golden on each side.
- Served asap with plenty of fresh greek salad and a bottle of beer.