Crispy Risotto Al Salto Recipes

Crispy Risotto Al Salto
Serves two
INGREDIENTS
• 2 Tablespoons onions, minced
• 1 Tablespoon butter
• 1 teaspoon garlic, minced
• 2 Tablespoon olive oil
• 1/2 cup Arborio rice
• Salt and pepper, to taste
• 1/4 cup vermouth, extra dry
• 2 cups hot water or chicken stock
• 1/4 cup parmesan cheese
• 1/4 cup mozzarella cheese, grated
• 1 Tablespoon fresh thyme
• 1 teaspoon celery leaves, julienned
• 4 egg yolks
• 1 cup bread crumbs
• 6 pieces prosciutto, thinly sliced
• Garnish: grated parmesan cheese

DIRECTIONS
Crispy Risotto Al Salto
1. Saute onions, butter, and garlic with olive oil for thirty seconds; do not color.
2. Add dry Arborio rice.
3. Toast in oil for thirty seconds; season with pinch of salt and pepper.
4. Add wine; reduce until dry.
5. While stirring, add 1/3 of the hot water or chicken stock at a time. When absorbed, repeat until cooked, approximately 20 minutes (Additional cooking time and liquid may be required depending on quality of rice used).
6. Once cooked, spread evenly onto a sheet tray and cool.
7. In a bowl, mix cheeses, thyme and celery leaves with cooled risotto.
8. Form mixture into tablespoon-sized portions and shape into balls; freeze until just slightly hardened
.9. Coat balls in egg yolks evenly; dip into breadcrumbs to finish.
10. Deep fry for one minute until golden brown.
11. To plate, place prosciutto evenly on serving platter. Place risotto balls on top of bed of prosciutto. Garnish with grated parmesan and serve.