Helen RandellRisotto Balls (Part 2)
March 10th 2009 23:03
The risotto will be cooled into the pot, so set yourself up a work area with your risotto, a bowl of breadcrumbs and a couple of plates to place the balls on once crumbed.
Take a dessert spoon sized scoop of the risotto and form into a ball with your hands. Next, roll the risotto ball into the breadcumbs, set aside. Repeat with remaining risotto. This recipe makes about 60 balls, depending on the size you make them. It is a good idea to make a few more than you need, because you'll want to test a few when they come out of the fryer - you know - just to make sure they're ok.
Once all the balls have been crumbed, heat a deep fryer full of oil, or a saucepan with some oil in it, and fry the balls until golden all over. Place on some paper towel to drain.
These are ready to eat know, or if you are making them in advance, place the balls into a container and pop them in the freezer. When you are ready to serve them (at your cocktail party) simply take them from the freezer, straight to the oven on 180 degrees and cook for approx 20-25 minutes. Serve as is, or with a freshly made aioli.
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