Deep Fried Risotto Balls with an Egg Filled Centre – MAGGI ®

Method

• 1

  Step 1

  Fry the onions mushrooms, thyme and garlic in the oil for 2-3 minutes without colour , add the butter and rice and fry for an additional 2-3 minutes until the rice grains become translucent.
• 2

  Step 2

  Add the wine and stir until the wine has absorbed. Continue stirring whilst adding the Vegetable Maggi® Liquid Concentrate until absorbed, keep stirring until the rice is cooked. Stir in the Parmesan, remove from the heat and refrigerate.
• 3

  Step 3

  Coat the bread in the Mushroom Maggi® Liquid Concentrate and dry in a cooling oven or a hot plate. Once dried blend to a panko texture and place in a bowl along side a bowl of egg wash and a bowl of flour - ready for coating the rice balls before frying.
• 4

  Step 4

  Once the risotto has chilled, remove from the fridge and roll in to balls, making a well in each one with your thumb. Fill each ball with an egg yolk and cover with more rice. Coat the rice balls in flour, egg and the breadcumb mixture and cook in a deep fat fryer at 160°c for 7-9 minutes
• 5

  Step 5

  To create the chilli sauce dressing - mix together the ingredients and fry to soften. Then blend and sieve.
• 6

  Step 6

  Serve on a bed of mixed leaves with confit tomatoes and add the chilli sauce.