This recipe is suitable for vegans and makes about 10 canapés. You could also make the balls a bit larger to have as a starter, with some redcurrant jelly.
Serve with a dipping sauce such as redcurrant jelly or garlic mayonnaise.
(tip: you can use any kind of leftover risotto for this recipe)
- 75g arborio rice
- One small chopped onion
- One clove of finely chopped garlic
- A small handful of dried porcini mushrooms (such as Cooks & Co. KJ090)
- 250ml hot vegetable stock
- 2 tablespoons fine breadcrumbs
- vegetable oil for frying
- Firstly make the risotto. Pre-soak the mushrooms according to the packet instructions. Fry the onion in some oil in a large frying pan for a few minutes, then add the garlic. Once the onion and garlic have browned, stir in your rice and a third of the vegetable stock, plus your mushrooms and their soaking liquid. Cook the rice for 15 to 20 minutes, gradually stirring in more stock as it is absorbed by the rice. Add seasoning to taste.
- Leave the risotto until it’s fairly cool, then take about a teaspoon full and squish it firmly into a bite size ball shape. Roll and press the ball across your breadcrumbs, which should stick well to the moist mixture. Repeat until the risotto mixture is used up.
- Pour a generous layer of oil into a clean frying pan then fry the risotto balls, turning them gently as they cook. Make sure they are nice and brown all over, as this crisp coating helps the risotto balls to stay together.
- Once cooked, tip the risotto balls on to paper towel to absorb the excess oil.