Risotto BALLS
Let's just say that I had an experience today that I've never had before. Needless to say that I will be relaxing on the couch for the next couple of days. This dish was originally designed with a cream sauce but, I found that it works better over a nice bed of marinara. It is a simple recipe on reflection and great flavors. enjoy.
Cheers!
Fontina cheese Risotto Balls
2 cups arborio rice
1/2 onion, diced
1/2 stick butter
5 cups chicken stock(broth)
salt & pepper
2 teas. dry basil
1 cup heavy cream
1/2 cup Romano cheese, grated
Fontina cheese, cubed
panko bread crumbs
2 cup fresh spinach
1 teas. roasted minced garlic
2 cup marinara sauce
Method:
1. In large saute pan, heat onions and butter until onions are translucent.
2. add rice & toss 1 minute until toasted. add stock and reduce heat to low. simmer 20 minutes
3. add cream, Romano, salt, pepper & basil. mix thoroughly and cool.
4. roll balls and place piece of fontina inside. roll in panko.
5. fry until brown, finish in 350 degree oven 6-8 minutes.
6. quick saute spinach with garlic and heat marinara.
7. serve balls on bed of marinara and top with wilted spinach.
Cheers!
Fontina cheese Risotto Balls
2 cups arborio rice
1/2 onion, diced
1/2 stick butter
5 cups chicken stock(broth)
salt & pepper
2 teas. dry basil
1 cup heavy cream
1/2 cup Romano cheese, grated
Fontina cheese, cubed
panko bread crumbs
2 cup fresh spinach
1 teas. roasted minced garlic
2 cup marinara sauce
Method:
1. In large saute pan, heat onions and butter until onions are translucent.
2. add rice & toss 1 minute until toasted. add stock and reduce heat to low. simmer 20 minutes
3. add cream, Romano, salt, pepper & basil. mix thoroughly and cool.
4. roll balls and place piece of fontina inside. roll in panko.
5. fry until brown, finish in 350 degree oven 6-8 minutes.
6. quick saute spinach with garlic and heat marinara.
7. serve balls on bed of marinara and top with wilted spinach.
