1. RISOTTO:. 2. Heat the vegetable stock in a pot next to the risotto pot, keep ladle in it to use. 3. Saute the onion in the olive oil until wilted, add the garlic and cook for another minute or so. 4. Add in the Arborio rice and saute for a few minutes, making sure all the rice pieces are toasted slightly. 5. Add in just enough stock to cover the rice and stir frequently. 6. As the rice absorbs the stock add the remainder of the stock and let the risotto cook through.(16-20 minutes). 7. If it is not tender add some hot water until the risotto is tender. 8. When cooked through add in 1/2 of lemon juice, lemon zest, Parmesan, mozzarella and half-and-half and parsley leaves. 9. Mix thoroughly. 10. 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. 11. Allow to cool for an hour or so. 12. FRY THE BALLS:. 13. Heat the oil to 375F in a large pot. 14. Place the panko bread crumbs in a shallow dish. 15. Using a small spoon or small ice cream scooper form the risotto into 1" balls and roll them in the bread crumbs. 16. Set aside until complete. 17. Place a few balls in the hot oil at a time. 18. Cook the balls for 2-3 minutes. 19. Drain them on paper towels. 20. Sprinkle with Parmesan and serve. 21. *Use with a marinara type sauce for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
