Food For Thought: Social Anxiety, Authenticity, and a recipe for Baked Risotto Balls
|Chicken broth||2 Cup (32 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Arborio rice||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Mascarpone cheese||1⁄2 Cup (8 tbs)|
|Chopped basil||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Panko||2 Cup (32 tbs)|
|Mozzarella balls||70 Small|
1. Heat broth and tomato juice to simmering; keep warm.
2. To prepare risotto, heat oil and butter in a large sauce pan over medium heat. Add onion and sauté for 3 minutes. Add the garlic and saute until fragrant (about 30 seconds)
3. Add rice and stir to combine. Add 1 cup hot broth; cook, stirring frequently, until almost all of liquid is absorbed.
4. Add remaining 3 cups hot broth, 1 cup at a time, cooking and stirring constantly until rice is tender and most of liquid is absorbed, about 18 - 20 minutes. Remove from heat.
5. Add Parmesan cheese, mascarpone, basil, lemon juice and salt, stirring until Parmesan cheese is melted.
6. Spread risotto in a parchment paper-lined rimmed baking sheet; cool. Meanwhile, place flour in a shallow bowl, beat together eggs in a second shallow bowl and place panko in a third shallow bowl.
7. When risotto is cool enough to handle, shape risotto into 1 inch balls. Insert a mozza ball into the center of each. Roll each ball in flour, beaten eggs and then panko.
8. Balls may be prepared to this point and frozen for up to 1 month. If freezing, layer balls with wax paper in an airtight container. Do not thaw before baking.
9. Preheat oven to 425ºF.
10. Bake balls in non-stick foil-lined rimmed baking sheets until golden brown and heated through, about 25 - 30 minutes if fresh and 30 - 35 minutes if frozen.
11. Serve hot
Calories 87 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 2.5 g12.7%
Trans Fat 0 g
Cholesterol 23.2 mg7.7%
Sodium 156.4 mg6.5%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.14 g0.55%
Sugars 0.9 g
Protein 4 g8.5%
Vitamin A 3.3% Vitamin C 2.4%
Calcium 8.5% Iron 1%
*Based on a 2000 Calorie diet