by The Writer's Bistro, Chef Richard Petrelli
- 4 cups Arborio rice
- 3 tablespoons shallot
- 2 tablespoons garlic
- 1/2 cup white wine
- 8 cups chicken or vegetable stock
- 1 stick of butter
- 1 cup smoked Gouda cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- 2 eggs
- 1/2 cup of flour
- 1 cup of Panko bread crumbs
- 1 quart of vegetable oil
- Take stock and put on stove in small stock pot to get hot.
- In separate hot small pot, add minced garlic and shallot and sauté until softened.
- Add Arborio rice and sauté lightly for 2-3 minutes stirring frequently as to not burn your rice.
- At this point, deglaze with white wine. Reduce liquid until almost dry and then begin adding stock slowly, stirring frequently until moisture is almost completely absorbed. This stirring brings out the starches of the rice and makes the dish creamy. You want to continue this process until the rice is almost completely cooked and only a small bite or texture remains to the rice.
- At this point add butter until melted and combine and finish with cheese and cream.
- Once this is combined, remove from heat and pour onto sheet tray to cool.
- Once this is set and cooled, you can then scoop and form into 1 oz balls. When your balls are made, place oil in small pot on stove and begin to heat.
- With your candy thermometer, you are aiming for 350 degrees F.
- At this point, take your flour, beaten egg and breadcrumbs and place into three bowls. Take your risotto balls and roll through flour, then egg and then breadcrumb.
- When coated, place the balls gently into the oil and fry until golden brown and serve.