I recently went to my boyfriends’ bosses home for a party and the food was all catered (and incredibly delicious). But we had these unreal risotto fritters as appetizers, that we couldn’t stop thinking about. Unfortunately I couldn’t ask for the recipe, but I went hunting online and found this doll face. They are almost exactly the same, except the one’s at the party were larger in diameter and flatter. I’m guessing that the caterer flash fried them because it was extremely difficult for me to recreate that shape with just the coating of oil in the pan situation.
These are just perfect though, if I do say so myself. They are SUPER crunchy on the outside and moist and cheesy (but not overly cheesy) on the interior. This is thanks to the PANKO. I’m sure they would work using regular breadcrumb, but I would highly advise using the panko. And it goes without saying, ARBORIO rice is used in making risotto. Its a must.
I’ve always been intimidated to make risotto, but it really wasn’t difficult. Just have to have patience, stay on top of it and keep stirring that rice. Not hard at all.
- 3 cups low sodium chicken broth
- 2 tbs olive oil
- 1/2 cup finely chopped onion
- 1 cup + 2 tbs ARBORIO rice
- 1/4 cup white wine
- 2 tbs butter
- 6 tbs grated Parmesan cheese
- 1.5 cups PANKO, divided
- 1/2 cup packed shredded Fontina cheese
- 3 tbs chopped fresh parsley
- 3 tbs chopped fresh chives
- 1 egg yolk
- 2 eggs, beaten
- canola oil (for frying)
In a small pot, bring the chicken broth to a simmer. Remove from heat, cover and set aside.
In a large deep skillet, heat the olive oil on medium until hot. Add the onion and cook until transluscent – 3 minutes. Next, stir in the rice for 1 minute. Then add the wine and stir for 30 seconds. Add the warmed broth, 1/3 cup at a time, allowing broth to be absorbed before adding more – stirring constantly. This should take around 15 minutes. Remove from heat and stir in the butter, Parmesan cheese and SALT AND PEPPER TO TASTE. Transfer the mixture to a 13″ long pan or platter, spread it out, and allow to cool completely.
In a large bowl, combine 1/2 cup of the PANKO, shredded Fontina cheese, parsley, chives and egg yolk. Shape into large balls and flatten. Transfer to wax paper until done.
In a small bowl, house the remaining 1 cup PANKO. In another small bowl, house the 2 beaten eggs. Dip the fritters first in the eggs and then dredge in the PANKO to coat.
Coat the bottom of a large skillet with canola oil. Heat the pan until hot, on medium high. Working in batches, cook the fritters until gold brown on each side. About 2-3 minutes per side. Transfer to platter lined with paper towels.
Yields 15 fritters.
- Recipe adapted from epicurious.com
- You can make the risotto up to 2 days ahead, cover and store in refrigerator.