200g Risotto Rice
3 Cups Chicken Stock
1 Cup White Wine
1 large Onion Finely Chopped
2 Garlic Cloves
1 Tbsp Butter
1 Tbsp Olive Oil
1 Cup Grated Parmesan Cheese
2 Tbsp Finely Chopped Herbs (thyme, rosemary, oregano, sage)
150g Boursin (or similar herb cheese)
1 Cup of Breadcrumbs
Salt and Pepper
Oil for Frying
Capers and Grated Parmesan to Decorate
- Melt the Butter and Olive Oil over a low heat and add the Onion and crushed Garlic. Stir and cover with a lid for 15mins or until the Onions are clear and totally soft.
- Add the Rice and stir well.
- Turn the heat to medium/low and add the Wine and allow to bubble and absorb in.
- Then add the Stock in the same way, little by little, allowing time for it to absorb. Stir occasionally to prevent sticking.
- When the rice is aldente add the chopped herbs, parmesan cheese and season with salt and pepper. Stir till incorporated fully.
- Remove from the heat and allow to cool to handleable temperatures. (I make it the night before).
- In a bowl beat one Egg and mix it into the Risotto.
- Beat the other Egg in a bowl and place the Breadcrumbs in another bowl, tossing in the Salt and Pepper.
- Taking a Tbsp of Risotto, use the back of a spoon to flattern and shape into a well.
- Take a tsp of Boursin and place it in the well. Then add a tsp of Risotto on top and seal it into a ball with your hands. Try and squeeze any air out of the centre (or this could cause it to pop open in the frier). See the process here!
- Roll the ball in the beaten Egg and then the Breadcrumbs and set aside for frying.
- Once you have completed all the balls, heat your Oil in a pan deep enough to cover the balls completely (or use a deep fat fryer on Medium).
- Fry each ball over a medium heat for approximately 5-10mins. Until golden brown and crispy. Serve straightaway with a sprinkle of Parmesan and a Caper on top.
You can Refrigerate them at this stage and reheat them for a party in a 200ºC oven for 10mins.