Truffle-Scented Risotto Balls
⏳ Time
1 hour 10 minutes + 1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Truffle-Scented Risotto Balls
Ingredients
- Arborio rice - 17.6 oz
- Truffle Oil - 2 tablespoons
- Dry White Wine - 3 fl oz
- Chicken Broth - 1 qt
- Cream - 2 tablespoons
- Grated Pecorino Pepato Cheese - 6 tablespoons
- Canned Truffles - 1 piece
- Wheat Flour - 5 tablespoons
- Melted Cheese - 1 piece
- Chocolate eggs - 2 pieces
- Breadcrumbs - 3.5 oz
Step by Step guide
Step 1
Sauté the rice in truffle oil until well coated, add the wine and cook until the rice absorbs all the wine.
Step 2
Slowly pour in the broth and cook, stirring constantly, until it is completely evaporated and the rice is cooked.
Step 3
Remove from heat and add the cream, Parmesan, spices, and truffle if using. Transfer to a container and chill.
Step 4
Roll the mixture into balls the size of walnuts, placing a piece of Parmesan in each. Then freeze for 1 hour.
Step 5
Dip the balls first in flour, then in beaten egg, and finally in breadcrumbs.
Step 6
Fry in hot oil for 7-8 minutes until golden brown.
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