Jenny, a self-confessed sugar addict, is the enthusiastic blogger behind The Brunette Baker. When she's not baking, you can find her spending time with her incredible husband and two amazing kids.
- 1 cup Arborio Rice
- ½ cup finely chopped onion
- 1 cup crimini mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 3-4 cups chicken broth
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- ¼ cup Pecorino cheese, shredded
- Sea salt, to taste
- 1 cup Italian-style bread crumbs
- 15-20 ½-inch cubes mozzarella cheese
- Canola oil, for frying
To make risotto:
In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon canola oil over medium heat. Add onions and cook for several minutes until translucent.
Add in uncooked Arborio rice and stir, allowing butter and oil to completely coat the rice. Sauté for a couple minutes or until rice begins to release a nutty aroma. Add white wine and stir until the rice has completely absorbed the liquid. Add the mushrooms and a cup of hot broth, stirring constantly until liquid is absorbed. Continue this process until the rice takes on a creamy consistency and the starches begin to release. Rice should be al dente; tender, but firm to the bite. Add butter, cheese, and salt; stir until melted. Refrigerate risotto for several hours or overnight for best results.
To make risotto balls:
With dampened hands, form risotto into 1 or 2 inch balls, depending how large you would like them. Stuff a cube of mozzarella inside, squeeze firmly, and then roll in breadcrumbs.
In a deep saucepan, fill pan with enough canola oil to cover risotto balls and heat to 365ºF. Place balls into hot oil, two at a time, frying until they turn golden brown and cooked throughout – about 2 minutes. Using a slotted spoon, remove from oil and transfer to a paper towel-lined plate.
Serve warm with a side of marinara sauce.