Risotto balls with mushrooms and truffle
What you need:
250 gr. Vialone rice or avorio rice
1 liter vegetable stock
1 dl white wine
100 gr. grated parmesan cheese
2 cloves garlic
4 tablespoons butter
500 g chantarelles
salt and pepper
a little truffle oil
neutral oil for frying
finely chop chives
Finely chop the onion and garlic.
Clean the mushrooms.
Fry the onion and garlic in a large wok pan.
Add in and roast the mushrooms.
Add the rice and white wine.
Cook the rice over medium heat and add the broth little by little. Let the rice slowly get cooked, stirring constantly.
When the rice is al dente, add Parmesan cheese and butter.
Season with a little truffle oil, salt and pepper.
Let the risotto rest in the fridge for at least 4 hours or best till day after. When it has cooled completely roll some small balls of 2-3 cm diam. with a small lump of mozarella cheese in the middle. Dip the balls in beaten egg and roll them in Panko breadcrumbs. Fry them golden in the vegetable oil. Serve with fresh truffle and Japanese mayo. Sprinkle with chives.