Crispy Margherita Risotto Balls

1. Prepare the Base

Heat Olive Oil:

• In a heavy-based saucepan, heat 1 tablespoon of olive oil over medium heat. A heavy pan distributes heat evenly, preventing the oil from burning.

Sauté Onion:

• Add 1 chopped onion to the pan. Stir occasionally and cover with a lid to trap steam, which helps soften the onion. Cook for about 5-7 minutes until the onion is soft and translucent, but not browned. This builds a flavorful base for your risotto.

2. Warm the Tomato Mixture

Combine Passata and Stock:

• In a separate saucepan, pour in 500ml of passata (smooth tomato puree) and 850ml of vegetable stock. Stir to combine.
• Warm this mixture over low heat. Keeping it warm will help maintain the cooking temperature of the risotto when added, ensuring a creamy texture.

3. Cook the Risotto

Add Garlic:

• Once the onion is soft, stir in 1 crushed garlic clove. Cook for about 30 seconds until fragrant, being careful not to let it burn, as burnt garlic can impart a bitter taste.

Add Rice:

• Pour in 300g of arborio rice. Stir well to coat the rice grains with the oil and onion mixture. This helps toast the rice slightly, enhancing its flavor.

Add Wine:

• Increase the heat to medium-high and pour in a small glass of white wine (about 100ml). Let it simmer until the wine is mostly absorbed, stirring occasionally. This will take about 2-3 minutes. The acidity of the wine adds depth to the flavor.

Incorporate Stock:

• Begin adding the warm tomato stock mixture to the rice, one ladleful at a time. Stir continuously, allowing the rice to absorb most of the liquid before adding the next ladle. This gradual addition is key to developing the creamy texture of risotto.

Achieve Right Consistency:

• Continue adding the stock until the rice is al dente, which should take about 15-20 minutes. You may not need to use all of the stock; the risotto should be thick enough that your wooden spoon can stand upright in it. If it appears too wet, let it cook a bit longer until the excess liquid evaporates.

4. Finish the Risotto

Add Cheese and Herbs:

• Once the rice is cooked, remove the pan from the heat. Stir in 25g of grated Parmesan cheese (or a vegetarian alternative), a knob of butter (about 15g), and 3 tablespoons of roughly chopped basil. This will enhance the creaminess and add rich flavor.

Let it Rest:

• Cover the pan with a lid and let it sit for 5 minutes. This resting time allows the flavors to meld and the risotto to thicken slightly.

Cool Down:

• After resting, taste the risotto and season with salt and pepper as needed. Transfer the mixture onto a tray lined with parchment paper to cool completely. Once cooled, refrigerate the risotto for at least 1 hour or until firm.

5. Shape the Risotto Balls

Form Balls:

• Once the risotto is chilled and firm, use your hands to shape it into 12 large balls (about the size of a golf ball).

Stuff with Mozzarella:

• Using your finger or a small spoon, make a hole in the center of each ball. Insert a piece of 125g mozzarella, then carefully reshape the ball to enclose the cheese completely. Make sure there are no gaps to prevent the cheese from leaking out during frying.

6. Bread the Risotto Balls

Prepare Coating Station:

• Set up a breading station with 3 bowls:
  • In the first bowl, place 75g seasoned flour.
  • In the second bowl, beat 2 eggs until combined.
  • In the third bowl, add 125g dried breadcrumbs.

Coat the Balls:

• Roll each risotto ball first in the seasoned flour, making sure it's evenly coated.
• Next, dip it into the beaten egg, allowing any excess to drip off.
• Finally, coat the ball in breadcrumbs, pressing gently to ensure an even coating. Repeat this process for all the balls.

Chill Again:

• Place the breaded risotto balls on a tray lined with parchment paper and refrigerate for an additional 30 minutes. This helps the coating adhere better and prevents them from falling apart during frying.

7. Fry the Risotto Balls

Heat Oil:

• In a large deep saucepan, pour in enough oil to reach a depth of about 5-7cm (approximately 1.5 liters of oil). Heat the oil to 160°C (320°F). Use a cooking thermometer for accuracy. If you don’t have a thermometer, test the oil by dropping in a small piece of bread; if it sizzles and browns in about 30 seconds, it’s ready.

Preheat Oven:

• While the oil is heating, preheat your oven to 180°C (160°C fan/gas 4). This will ensure the risotto balls are thoroughly heated through after frying.

Deep-Fry:

• Carefully lower a few risotto balls into the hot oil, being careful not to overcrowd the pan. Fry them in batches for 8-10 minutes, turning occasionally until they are golden brown and crispy on the outside.

Drain:

• Using a slotted spoon, remove the fried risotto balls from the oil and let them drain on a plate lined with kitchen paper to absorb excess oil.

8. Final Bake and Serve

Finish in Oven:

• Once all the balls are fried, transfer the drained risotto balls to a baking tray and place them in the preheated oven for 6-8 minutes. This final step ensures the mozzarella inside melts completely.

Serve:

• After baking, remove the risotto balls from the oven and sprinkle with salt while they are still hot. Allow them to cool for a minute or two before serving. For a fresh accompaniment, serve with a handful of dressed rocket on the side.

Enjoy your Crispy Margherita Risotto Balls!