Recipe type: Small Plates & Snacks, Cooking for a Crowd, Weekend Cooking
Prep time:
Cook time:
Total time:
Serves: 4-8
Ingredients
1 cup arborio or carnaroli rice
1 small onion diced
2 & ½ cups saffron broth (one pinch of saffron heated in chicken broth)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
¼ cup white wine
¼ cup grated parmesan cheese
Sea salt to taste
Black pepper to taste
¼ cup meat ragu chilled (you can use Bolognese or your favorite meat sauce)
¼ cup flour
3 eggs beaten (egg wash)
1 cup bread crumbs
Instructions
In a large (risotto) pot, heat the olive oil and onions. Cook about three minutes stirring constantly. De glaze the pan with white wine.
Add the rice and cook for another three minutes, stirring constantly. Add half of the saffron broth and adjust the seasoning with salt and pepper.
Bring to a boil and then turn down to a simmer. Stir constantly to make the rice creamy. Keep adding the broth in small parts until the rice is cooked through.
When the rice is done (which should take about 17 minutes start to finish) shut the flame off and add the remaining butter and cheese, stirring constantly.
Adjust the seasoning and place on a flat surface to cool.
Once the rice is chilled, form it into small bite size balls and stuff with a small spoon full of meat ragu, Make sure the rice is covering all sides of the ball. Continue until all the rice has been formed into bite size balls.
Roll them in flour, dip them into egg wash and then finally bread crumbs Make sure they are evenly coated.
Fry the balls for 2 minutes in 350 degree oil. When they are done place them on a towel to drain excess oil and then season with sea salt and serve.
Recipe by In Good Taste at http://ingoodtaste.kitchen/risotto-cakes-with-meat-ragu/