CHEESY RISOTTO BALLS

MAKES ABOUT 50

INGREDIENTS

40g butter

1 medium brown onion, chopped finely

2 cloves garlic, crushed

2 cups arborio rice

½ cup dry white wine

4 cups hot vegetable stock

½ cup cream

1 cup grated parmesan

½ cup grated mozzarella

2 egg yolks

1½ cups panko breadcrumbs

Vegetable oil, for deep-frying

200g mixed olives

½ cup aioli

Fresh mixed herbs and lemon wedges, to serve

1 Heat butter in a medium saucepan over medium heat. Cook onion and garlic, stirring, for 2 minutes or until onion is softened. Add rice and stir to coat in mixture. Add wine and cook, stirring, for 2 minutes or until wine has evaporated.

2 Gradually add hot stock, 1 cup at a time, stirring continuously, for 25 minutes or until all stock is used and rice is just cooked. Add cream and cook, stirring, a further 2 minutes. Remove pan from heat, stir in parmesan and mozzarella. Cool for 20 minutes, then stir in egg yolks. Season. Spread rice mixture on a baking-paperlined oven tray and leave to cool for 15 minutes or until cool enough to handle.

3 With wet hands, gently roll tablespoons of the rice mixture into balls, then coat in breadcrumbs (the mixture will be quite delicate).

4 Fill a large saucepan one-third full with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Fry risotto balls in batches for 2 minutes, turning occasionally, or until browned and heated through. Drain on a paper towel.

5 Serve risotto balls immediately with olives, aioli, herbs and lemon wedges.