Web exclusive: Smoked Chicken Risotto Balls |
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Serve these inviting morsels skewered on toothpicks so your guests will be able to keep their fingers clean.
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25g butter
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1 small onion, diced
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½ cup risotto rice
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2 cups chicken stock, heated to a simmer
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½ cup smoked chicken cut in small dice
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½ cup grated tasty cheddar
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½ cup dry breadcrumbs
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16 pistachios (optional)
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About ¼ cup sesame seeds
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Oil for shallow or deep frying |
Heat butter in a medium saucepan and sauté onion until soft. Add rice and stir to coat grains. Add hot stock in 3-4 batches, stirring in between and cooking until slightly absorbed. Reduce heat, cover pan and cook 10-15 minutes, stirring occasionally, until rice is soft and liquid has been absorbed. Remove from heat and stir in chicken, cheese and breadcrumbs. Cool.
Mould spoonfuls of mixture into balls, pushing a pistachio into the centre of each one. Roll in sesame seeds and chill 2 hours or more before frying in oil until golden. Drain on paper towels. Makes 18-20
Make ahead: Prepare risotto balls the day before and fry close to serving. Keep warm in the oven for a short time if necessary.
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