Makes approx. 30 balls
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 200g carnarolli rice (or Arborio if not available)
- 200g white wine
- 1 litre boiling water (or veg/chicken stock)
- 100g butter
- 70g grated parmesan
- Juice 1 lemon
- Zest 1 lemon
- Salt
- 2 whole eggs
- 100g cold water
- 100g plain flour
- 200g Panko breadcrumbs
- 200g mayonnaise
- 10-20g sriracha (depending on your own taste)
- This makes quite a lot, so either save the excess for a meal or reduce the recipe
- Put the chopped onion and garlic into a saucepan with a little oil and start to cook on a low heat
- Gently cook the onion for about 5 minutes, until it starts to soften
- Turn the heat up and add the rice. Mix well and fry the rice for one minute
- Add the wine and mix well
- Cook until the wine has reduced right down
- Add 700g of the boiling water or stock. Mix well. Cook for 7 minutes, stirring frequently
- The liquid should have been absorbed. Add some more water/stock and continue cooking until the rice is cooked. Another 6-10 minutes
- Turn the heat off
- Add the butter and cheese. Mix in well. Check the seasoning and adjust with salt. Add the lemon juice and zest. Mix well
- Pour onto a tray and spread out to create a thin layer. Cling film and allow to cool for 10 minutes then put in the fridge and chill for 30 minutes
- Take a spoonful of risotto and weigh out 20g
- Roll into a ball. Repeat with remaining mix
- Crack the eggs into a bowl and whisk with the water
- Put the flour in to a separate bowl and the breadcrumbs into another bowl
- Roll the balls in the flour, then the egg mix and then the breadcrumbs
- Heat a pan filled to 1/3 with vegetable oil
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