Risotto Balls

Ready in 45 minutes | Serves 6



  • 3 tablespoons Olive Oil
  • 50 grams Butter
  • 1 Chopped onion
  • 2 cloves Roasted Garlic
  • 2 cups Aborio rice
  • Salt/Pepper
  • Rehydrated dried exotic mushrooms
  • 2 slices Proscuitto
  • 1 cup White wine
  • 1 litre Stock or water (approx)
  • Parmesan



  1. Heat olive oil & butter in a heavy based pan & saute the onion, mushrooms, proscuitto & garlic, then add the rice & seasoning & stir.

  2. Add the wine & any liquid from the mushrooms & stir until all the liquid is absorbed.

  3. Add the stock. The rule of thumb with how much liquid to add, is that if the tip of your thumb is touching the top of the rice, the liquid level should just reach the first knuckle of the thumb.

  4. Cover, bring to the boil & let simmer for about 20 mins, stirring occassionally until the rice is cooked.

  5. Stir through some grated parmesan. Let cool before rooling into balls with wet hands.

  6. Deep fry in vegetale oil for a few mins & serve with sticky tomato jam.

    Recipe courtesy of 3 Seeds Cooking School.

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