Helen RandellRisotto Balls (Part 1)
March 9th 2009 07:52
Citrus and thyme risotto
I did once try to make them with a baked risotto. This was much easier to make, but the balls didn't have the depth of flavour I was after.
This is part 1 - the making of the cirtus and thyme risotto.
1 onion, diced
2 garlic cloves, diced
2 cups arborio rice
juice and rind of one orange
4-5cups chicken stock
1/2 lemon juice
thyme
saffron threads
salt and pepper
Melt a little butter into a heavy-based saucepan. Saute onion and galic until translucent. Add your arborio rice, and stir until rice becomes translucent.
Note the use of the new le creuset pot
Add juice and rind of orange. Slowly add chicken stock, one cup at a time, stirring until all liquid has been absorbed before adding more. Some people say you must heat the stock before you add it to the rice, but I don't worry about this, and it's always come out well.
Once all the stock has been absorbed, add lemon juice, thyme and seasoning, stirring until worked through. Taste and add extra stock if the rice is not soft.
When making risotto balls, I usually leave the risotto sitting in the pot to cool for a few hours, or overnight. This will make it nice and sticky for forming into balls.
Stay tuned for part 2.
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