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

These Fried Risotto Balls by MAGGI are with an Egg Filled Centre are crispy, golden bites of creamy risotto, encasing a surprise of runny egg in the middle. Coated in breadcrumbs and fried to perfection, they offer a delicious blend of textures and flavours, making for an irresistible snack or appetizer.
Cooking Time
30-40
Portions
4

Ingredients

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Ingredients Risotto balls

  • g Parmesan (grated)
  • g mushroom (brunoise)
  • g onion (brunoise)
  • g arborio rice
  •   1 tsp garlic (finely chopped)
  •   1 tsp thyme (finely chopped)
  • g oil
  • g butter
  • g Vegetable Maggi® Liquid
  •   Concentrate diluted in 1 pint of stock
  • ml white wine

Coating

  •   1 thick slice of brown bread
  •   1 tsp Mushroom Maggi® Liquid Concentrate

Filling

  •   1 hen or duck egg yolk per rice ball.

Chilli Sauce

  • g red mild chilli peppers
  • g mango
  • g oil
  • g tsp sugar
  •   water if required

Confit Tomatoes

  • g quartered tomatoes
  •   1 tsp mixed herbs
  •   2 cloves of garlic
  • ml olive oil
  •   Salt
  •   Mixed leaves to serve

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.

Ingredients

  • 30 g Parmesan (grated)
  • 80 g mushroom (brunoise)
  • 100 g onion (brunoise)
  • 100 g arborio rice
  • 1 tsp garlic (finely chopped)
  • 1 tsp thyme (finely chopped)
  • 25 g oil
  • 10 g butter
  • 30 g Vegetable Maggi® Liquid
  • Concentrate diluted in 1 pint of stock
  • 100 ml white wine
  • 1 thick slice of brown bread
  • 1 tsp Mushroom Maggi® Liquid Concentrate
  • 1 hen or duck egg yolk per rice ball.
  • 100 g red mild chilli peppers
  • 40 g mango
  • 20 g oil
  • 1 g tsp sugar
  • water if required
  • 200 g quartered tomatoes
  • 1 tsp mixed herbs
  • 2 cloves of garlic
  • 200 ml olive oil
  • Salt
  • Mixed leaves to serve