Pan-fried rice balls

By admin
16 December 2015

With a cast-iron pan, you can make these snacks on the braai.

With a cast-iron pan, you can make these snacks over the braai. With a cast-iron pan, you can make these snacks over the braai.

Makes 20 balls Preparation time: 20 min Standing time: 30 min Cooking time: 30 min

  • 15 ml (1 T) oil
  • 20 g butter
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 celery stalk, roughly chopped
  • 250 ml (1 c) risotto rice
  • 800 ml vegetable stock
  • 100 ml dry white wine
  • 80 ml flour
  • 1 egg, whisked
  • 125 ml (½ c) Parmesan cheese,
  • grated
  • oil and butter for shallow frying

Heat the oil and butter in a deep pan and fry the onion, garlic and celery over medium heat until translucent.

Add the rice, stirring until all the grains have been coated with the oil mixture.

Bring the stock and wine to the boil in a small saucepan.

Reduce the heat and keep warm while cooking the rice.

Add a spoonful of the hot stock mixture to the rice mixture and stir until most of the liquid has evaporated.

Repeat until the rice is done and most of the liquid has been used.

Season the risotto to taste and leave it to cool.

Shape the risotto into bitesize balls, roll them in the flour, egg and Parmesan cheese and chill for about 30 minutes.

Heat the oil and butter in a cast-iron pan and fry the rice balls over hot coals until they are crisp and golden.

Serve with a dip of your choice.

TIP Risotto rice is sticky, so the balls will retain their shape.

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