I shop at a particular grocery store, all because they have a bulk section that has so many different and what I would consider unusual things and I like to get the new stuff and try it. My trip for this rice like product was no different.
I first learn about risotto watching Hell's Kitchen. They seem to always have to make it and it always gets some poor want to be chef in trouble. So naturally I had to figure out why it was so difficult. With that in mind I bought a few pounds of the stuff and went to work.
I learned it takes a lot of water or chicken broth (adds flavor without additional salt.)
With that experience behind me I think I have finely mastered it....at least to my standards and not Mr. Ramsey's I'm sure.
This is a appetizer/recipe that you do ahead and put in the freezer and pull out for that all important dinner party or game night......
Mushroom Risotto Balls w/ Spicy Brown Mustard
1 3/4 C Arborio Rice
1 can of mushrooms drained
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp heaping dill weed
2 Tbsp. salted butter
1 can Chicken Broth
4 oz. cream cheese, softened
6 C Water
2 C Italian Bread Crumbs
4 C Vegetable Oil
1. Chop mushrooms
2. Melt butter in med high heated pan, add rice, garlic powder, onion powder, and dill weed, stir until it is coated in the butter, about 2 minutes. This is where you start to work hard for this!! With the pan and rice really hot you add 2 ladles of water, stirring constantly. When it looks like it is drying out completely add another couple of ladles of water. and you do this until the rice is almost done (you are tasting this along the way) add the chicken broth as one of your last liquid ladles. Cook this down until the rice is soft and you have a creamy like consistency. Add the cream cheese, stir in well.
3. Allow the rice to cool completely.
4. Prepare bowl with bread crumbs.
5. Using a small to medium scoop, for uniformity, scoop out risotto and make a tight ball and roll around in the bread crumbs. Place balls on a wax paper covered cookie sheet. Place in freezer for 30 minutes.
6. Heat oil on high in a large pot, or if you have a deep dryer that'll work too.
7. Cook balls until they are a nice golden brown about a minute. Drain on paper towel. Cool completely.
8. Return back to freezer and freeze at least 2 hours and once completely frozen place in a freezer bag. You are now set to have these available for your next party.
1. Pre-heat oven to 425 degrees.
2. Place balls on cookie sheet and bake for 15-18 minutes.
I love these with a spicy brown mustard, but I think they would also be awesome with a spicy sweet chili sauce.
Thanks for stoppin' by.