Close X
Friday, November 22, 2024
ADVT 
Appetisers

Saffron Risotto Balls

Lucky Dhillon Darpan, 17 Apr, 2023 04:29 PM
  • Saffron Risotto Balls

INGREDIENTS: 

2 cups arborio rice
1/2 cup white wine (optional)
6-8 cups veg stock
1 onion, diced
1/4 cup parmesan, grated
1/4 cup fontina, grated
1 tbsp saffron
1 tbsp fresh thyme leafs
2 tbsp olive oil
Salt and pepper, to taste
2 cups herbed bread crumbs 1 cup flour
3 eggs, beaten
1 liter vegetable oil 

INSTRUCTIONS: 

In a large pot, heat olive oil. Sauté onions with saffron until soft. Add rice and coat with oil. Deglaze with white wine or stock. Stir in hot veg stock one ladle at a time, let the stock absorb before adding any more. Once you have incorporated all the stock, finish with the fontina and parmesan. Season with salt, pepper and fresh thyme. Cool the risotto. 

Make one-ounce balls then roll the balls in the flour, then egg and finally breadcrumbs for coating. 

Heat canola oil to 320°F. Fry the risotto balls for 3-4 minutes until golden brown. Remove the balls from oil and let them on a paper towel. Serve immediately with some marinara sauce and grated parmesan cheese. 

MORE Appetisers ARTICLES

Pickled Lime Wedges (Achar Limau)

Pickled Lime Wedges (Achar Limau)
Ingredients 2 tablespoons vegetable oil 2 pounds small limes 1 pound assorted fresh chile peppers 1 1/2 cups chopped garlic 1 cup chopped fresh ginger root 3 sprigs fresh curry leaves 2 tablespoons mustard seed 2 tablespoons fenugreek…

Pickled Lime Wedges (Achar Limau)

Sauteed Cauliflower with Anise and Cashews

Sauteed Cauliflower with Anise and Cashews
(Tangy Tar Hot & Sweet- Serves 4-6) Ingredients • 2 to 3 tablespoons canola oil • 1 teaspoon anise seeds • 3 or 4 long dry red chilies • 1 cup diced shallots • 1-1/2 tablespoons

Sauteed Cauliflower with Anise and Cashews

Garlic Mussels

Garlic Mussels
Heat oil in a frying pan and add crushed garlic. Once Garlic is brown, add pre cooked Mussels in the pan and saute

Garlic Mussels