Household Products
The Philips Chef

Risotto Balls

Risotto Balls

Servings 9 persons, Preparation time 30 minutes, Cooking time: 10 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 4 oz. mushrooms, chopped
  • 2/3 cup risotto rice
  • 8 oz. chicken stock
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly ground pepper
  • 3 slices of stale white bread
  • 1 egg

Directions

  • Heat up one tablespoon of olive oil in a thick-bottom pan and sauté the shallot. Add the mushrooms and fry until the liquid has almost evaporated.
  • Stir in the rice grains and fry until they shine. Add the stock and slow boil the rice until ready in twenty minutes.
  • Mix the cheese and parsley through the risotto and season to taste with salt and pepper.
  • Allow the risotto to cool down and refrigerate for at least one hour.
  • Grind the bread into fine crumbs in the food processor and mix in 1 tablespoon olive oil. Continue to stir until it regains a loose crumb consistency. Pour the crumbs in a deep dish.
  • Beat the eggs in another deep dish.
  • Shape the risotto into walnut-sized balls. Coat the balls in the beaten egg and then in the bread crumbs.Preheat the airfryer to 390°F. Put 8 to 10 balls in the basket and slide the basket into the airfryer. Set the timer to 5 minutes and bake the risotto balls until golden brown.Bake the rest of the balls in the same manner. Serve the risotto balls in a platter with red or green pesto.
Risotto Balls