For the risotto base: • 2 tbsp olive oil • 1 small onion, finely chopped • 1 cup arborio rice • ½ cup dry white wine • 3 cups warm vegetable stock • 1 cup mixed mushrooms, finely chopped • ¼ cup Parmesan cheese, grated • 1 tsp truffle oil • Salt & pepper to taste
For frying: • 1 cup all-purpose flour • 2 large eggs, beaten • 1 ½ cups breadcrumbs • Oil for frying
Instructions: 1. Heat oil in a pan, sauté onion until soft. Add mushrooms and cook until tender. Stir in rice, toast for 1 min. 2. Add wine, cook until absorbed. Add stock gradually, stirring, until rice is creamy and cooked. 3. Stir in Parmesan, truffle oil, salt, and pepper. Cool completely. 4. Roll chilled risotto into balls. Coat in flour, egg, and breadcrumbs. 5. Fry at 350°F (175°C) until golden. Drain on paper towels.
Comment APPETIZER to get our Global Appetizers & Tapas eBook for $3.90 USD Or comment 100 to unlock our 100-eBook bundle — 80,000 recipes for only $5 USD
