Prep 25 mins
Cook 50 mins
Saw these being made on foodnetwork.tv and they looked very interesting. Inactive cooling time is an hour.
- 5 cups vegetable stock, can use store bought low sodium vegetable broth or stock
- 2 medium onions, finely diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 1⁄2 cups arborio rice
- 3⁄4 lemon, juice and zest of
- 1 cup freshly grated parmesan cheese
- 1⁄2 cup freshly grated parmesan cheese, garnish
- 1⁄2 cup shredded mozzarella cheese
- 1 cup half-and-half
- 3 tablespoons finely chopped parsley
- 5 cups panko breadcrumbs
- 4 cups vegetable oil, for frying
- Heat the vegetable stock in a pot next to the risotto pot, keep ladle in it to use.
- Saute the onion in the olive oil until wilted, add the garlic and cook for another minute or so.
- Add in the Arborio rice and saute for a few minutes, making sure all the rice pieces are toasted slightly.
- Add in just enough stock to cover the rice and stir frequently.
- As the rice absorbs the stock add the remainder of the stock and let the risotto cook through.(16-20 minutes).
- If it is not tender add some hot water until the risotto is tender.
- When cooked through add in 1/2 of lemon juice, lemon zest, Parmesan, mozzarella and half-and-half and parsley leaves.
- Mix thoroughly.
- Taste to see if there is enough lemon juice, if not add the remaining amt. Also, check for seasonings; add salt and pepper to taste.
- Allow to cool for an hour or so.
- FRY THE BALLS:.
- Heat the oil to 375F in a large pot.
- Place the panko bread crumbs in a shallow dish.
- Using a small spoon or small ice cream scooper form the risotto into 1" balls and roll them in the bread crumbs.
- Set aside until complete.
- Place a few balls in the hot oil at a time.
- Cook the balls for 2-3 minutes.
- Drain them on paper towels.
- Sprinkle with Parmesan and serve.
- *Use with a marinara type sauce for dipping.