Golden crisp balls filled with a creamy mushroom risotto. Always a favourite finger food. Makes 30
1 large Italian style loaf of bread
2 tbs olive oil
1 leek, finely sliced
1 clove garlic, finely chopped
1 stick celery, thinly sliced
3 sprigs marjoram, finely chopped
2 sprigs thyme, finely chopped
1 ¼ cups arborio rice
250g mushrooms, such as Shitake, Swiss Browns, thinly sliced
100ml white wine
600ml vegetable stock, boiling
50g softened butter, extra
150g freshly grated Parmesan
2 buffalo mozzarella balls, roughly chopped into small pieces
Freshly ground salt and black peppercorns, to taste
3 large eggs
1 cup plain flour
3 litres oil, for deep frying
Roughly slice the bread and tear into large pieces. Place several pieces into the blender jug. Cover and select the symbol for chop. Process to fine crumbs, remove from the jar and repeat with remaining bread. Set aside.
Heat the butter and oil in a large heavy based saucepan. Cook the leek, garlic, celery and herbs for 3 minutes. Add the rice and mushrooms and cook stirring until lightly toasted.
Stir in the wine and once evaporated and the hot stock, ladle at a time, stirring well in between each addition (allowing stock to evaporate before adding the next). When the rice is almost plump and tender stir in the butter and cheese and keep stirring. Test for tenderness and season with salt and pepper.
Spread into a large shallow dish and refrigerate 2 hours until firm.
Place eggs and milk into the bender jug, cover and select speed 3 (Mix). Blend for 5 seconds or until well mixed. Form the risotto into small balls, coat in flour, followed by the egg mixture and finally coat well in the crumbs.
Heat oil and fry several balls at a time until golden. Drain well and serve on a bed of rocket.
- Vary the texture of the breadcrumbs to achieve different looks.
- Various breads can also be used.