Crispy Risotto Al Salto

[kirra]

Crispy Risotto Al Salto

Ingredients:

2 Tbsp onions, minced
1 Tbsp butter
1 tsp garlic, minced
2 Tbsp olive oil
1/2 cup Arborio rice
Salt and pepper, to taste
1/4 cup vermouth, extra dry
2 cups hot water or chicken stock
1/4 cup parmesan cheese
1/4 cup mozzarella cheese, grated
1 Tbsp fresh thyme
1 tsp celery leaves, julienned
4 egg yolks
1 cup bread crumbs
6 pieces prosciutto, thinly sliced
Garnish: grated parmesan cheese

Preparation:

Sauté onions, butter, and garlic with olive oil for thirty seconds; do not color. Add dry Arborio rice.

Toast in oil for thirty seconds; season with pinch of salt and pepper. Add wine; reduce until dry.

While stirring, add 1/3 of the hot water or chicken stock at a time. When absorbed, repeat until cooked, approximately 20 minutes (Additional cooking time and liquid may be required depending on quality of rice used). Once cooked, spread evenly onto a sheet tray and cool

In a bowl, mix cheeses, thyme and celery leaves with cooled risotto

Form mixture into tablespoon-sized portions and shape into balls; freeze until just slightly hardened

Coat balls in egg yolks evenly; dip into breadcrumbs to finish

Deep fry for one minute until golden brown

To plate, place prosciutto evenly on serving platter. Place risotto balls on top of bed of prosciutto. Garnish with grated parmesan and serve. Recipe yields 2 servings

Nutritional Info:
Calculated for a serving size of one (15.5 oz)
Calories 880 N/A
Calories from Fat 380 N/A
Total Fat 42 g 65%
Saturated Fat 15 g 75%
Trans Fat 0 g
Cholesterol 470 mg 157%
Sodium 1120 mg 47%
Total Carbohydrates 89 g 30%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 34 g
Vitamin A20%
Vitamin C 4%
Calcium 50%
Iron 25%