Lemon Parmesan Risotto Balls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • RISOTTO:.
  • Heat the vegetable stock in a pot next to the risotto pot, keep ladle in it to use.
  • Saute the onion in the olive oil until wilted, add the garlic and cook for another minute or so.
  • Add in the Arborio rice and saute for a few minutes, making sure all the rice pieces are toasted slightly.
  • Add in just enough stock to cover the rice and stir frequently.
  • As the rice absorbs the stock add the remainder of the stock and let the risotto cook through.(16-20 minutes).
  • If it is not tender add some hot water until the risotto is tender.
  • When cooked through add in 1/2 of lemon juice, lemon zest, Parmesan, mozzarella and half-and-half and parsley leaves.
  • Mix thoroughly.
  • Taste to see if there is enough lemon juice, if not add the remaining amt. Also, check for seasonings; add salt and pepper to taste.
  • Allow to cool for an hour or so.
  • FRY THE BALLS:.
  • Heat the oil to 375F in a large pot.
  • Place the panko bread crumbs in a shallow dish.
  • Using a small spoon or small ice cream scooper form the risotto into 1" balls and roll them in the bread crumbs.
  • Set aside until complete.
  • Place a few balls in the hot oil at a time.
  • Cook the balls for 2-3 minutes.
  • Drain them on paper towels.
  • Sprinkle with Parmesan and serve.
  • *Use with a marinara type sauce for dipping.
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