Risotto balls with mussels and mushrooms, topped with Bonito flakes
What you need:
400 g risotto rice
2 tins of mussels in Escabesche sauce from Vildsund Blue
grated peel of 1 organic lime or lemon
1 l of vegetable stock
0.5 l white wine
50 g of butter
100 g of mushrooms or chanterelles
50 g of Parmesan cheese
4 clove garlic
a little chopped parsley with sprigs
salt and pepper
Finely chop the onion and garlic cloves
Saute the onions, and garlic in a little olive oil and the oil from the tins of Escabeche mussles, in a large wok pan.
Add chopped mushrooms or chanterelles and fry shortly
Add the rice
Add the white wine when the rice gets slightly transparrent
Add stock, little by little. Stir constantly in the pan until the mixture has the desired texture and rice is tender.
Season with salt and pepper.
Add the butter and Parmesan cheese, stir carefully.
Finally ad the mussels and only mix them in very carefully. If the risotto feels not to have the right texture to actually able to “flatten” out on the plates, add a little more butter.
Forming the balls for deep frying
What you need:
1 l of vegetable oil
Panko bread crumbs
Let the risotto rest until completely cold or best after 24 hours in the fridge
Form small balls of cold risotto, rolling them with your hands. Size no more than 3cm. diam.
Dip the risotto ball in the egg mixture
Dip then in Panko bread crumbs
Fry in vegetable oil at 180 degrees for few minutes or until golden brown
Serve the risotto balls topped with Japanese mayo, chopped parsley and Bonito flakes.