How much do you love the monthly Coles and Woolies magazines?! I devour them LOL! Testing their recipes and giving you mine (and my partner's!) critique. Today's recipe is from the Coles September 2023 edition.
Makes 18
Prep 30 mins (+ chilling and resting time)
Cooking 1 hour
Ingredients
4 cups (1L) salt-reduced chicken stock
30g butter
1 brown onion, finely chopped
1 cup (200g) arborio rice or medium-grain white rice
1/2 cup (125ml) dry white wine or extra chicken stock
1 1/2 cups (120g) finely grated parmesan, divided
120g mozzarella, cut into 1.5cm pieces
1/2 cup (75g) plain flour
2 large free-range eggs, whisked
1 1/2 cups (110g) panko breadcrumbs
Vegetable oil, to deep-fry
Basil leaves, to serve
Finely grated parmesan, extra, to serve
Quick Tomato Sauce
2 tbs extra virgin olive oil
2 garlic cloves, thinly sliced
400g red Perino tomatoes, halved
1/4 cup basil leaves, torn
Method
Step 1
Bring the stock to a simmer in a medium saucepan over medium heat. Cover and keep warm over very low heat. Melt the butter in large saucepan over medium heat. Add the onion and cook, stirring, for 8 mins or until tender. Add the rice and cook, stirring, for 2 mins or until rice is toasted. Add the wine or extra stock and cook, stirring, for 2 mins or until liquid is absorbed. Reduce heat to medium-low and add 1 cup (250ml) hot stock to the pan. Simmer, stirring, for 3 mins or until liquid is absorbed. Continue to cook, adding 1/2 cup (125ml) stock at a time, stirring, until rice is tender and mixture is creamy (this should take about 18 mins). Remove from heat and stir in 1 cup (80g) parmesan. Season. Spoon rice mixture over the base of a rimmed tray. Cover and place in the fridge to chill until cold.
Step 2
Shape 2 tbs rice mixture into 5cm balls around each mozzarella piece, enclosing pieces completely. Place flour and egg in separate shallow dishes. In a third shallow dish, toss the breadcrumbs with the remaining parmesan. Working in batches, coat the rice balls in flour, shaking off excess, then dip into the egg. Place in the breadcrumb mixture, rolling and pressing the rice balls firmly to coat. Transfer to a clean baking tray.
Step 3
To make the quick tomato sauce, combine the oil and garlic in a medium saucepan over medium heat. Cook, stirring, for 2-3 mins or until garlic is aromatic. Stir in tomato and 2 tbs water and cook, stirring, for 8 mins or until tomato has broken down. Remove pan from heat and season. Stir in basil.
Step 4
Half-fill a clean large saucepan with oil. Heat over medium-high to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, add the rice balls to the oil and cook for 4 mins or until browned and heated through. Using a slotted spoon, transfer the rice balls to a baking tray lined with baking paper and rest for 2 mins. Sprinkle with basil and extra parmesan. Serve with the tomato sauce.
Nutritional Information
Per serve: Energy: 856kJ/205 Cals (10%), Protein: 7g (14%), Fat: 11g (16%), Sat Fat: 4g (17%), Carb: 18g (6%), Sugar: 2g (2%), Dietary Fibre: 1g (3%), Sodium: 301mg (5%).
Our Thoughts
Well let's be real! It's a risotto so it takes much longer than the recipe dictates, not that I mind because a risotto needs love. I'd probably chill the risotto a lot longer than I did. I also used grated mozzarella and not whole.
Can I just give a shout out to the quick tomato sauce! #chefskiss
Our Rating
Bretto: 8/10
Leanne: 7/10
My Tip
Put on your favorite #spotitfy playlist, grab a glass of wine and stir that risotto with the love it deserves!
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