Risotto Fritters

“I make risotto often and usually have enough left over for lunch the next day. You can use it to make these delicious appetizers as well. This recipe calls for plain risotto, but if you have vegetables or herbs in your risotto, they will make these treats more delicious. If you want these to be vegetarian, use vegetable stock instead of chicken stock.”

-Katie Wetzel Murphy, AVV Ambassador and Family Partner

6 Cups Chicken Stock
2 Tbs Olive Oil
3 Cloves Garlic, Minced
1 Small Onion, Minced
1 1/3 Cups Arborio Rice
1/3 Cup AVV Dry Rosé Of Sangiovese

Cooked Risotto
4 Oz Fresh Mozzarella, Minced 1 Cup Fresh Parmesan, Grated
½ Cup Chopped Parsley
¼ Tsp. Grated Nutmeg
Salt And Pepper To Taste
Canola Or Grape Seed Oil For Frying
½ Cup Flour
4 Eggs, Lightly Beaten
1 ½ Cups Plain Bread Crumbs Or Panko

Heat the stock over medium heat and keep warm. Heat olive oil in a large saucepan over medium heat. Add garlic and onion, sauté until soft. Add rice, stir and cook until slightly toasted and coated with the oil, just about 3-5 minutes. Add wine, cook until it is soaked up by the rice, then add stock in 1 cup increments, stirring often until liquid is absorbed each time. The cooking time should be about 40 minutes.

Mix prepared risotto, cheeses, parsley, nutmeg, salt and pepper in a bowl. Mix ingredients well. Using your hands, shape the mixture into small logs about 1 1/2 inches long. Transfer to a baking sheet lined with parchment paper and chill for one hour. Pour oil into a sturdy pan to a depth of 1 inch. Heat oil to 350 degrees. Place flour, eggs and bread crumbs in three shallow bowls separately. Dredge logs in flour, then eggs, then bread crumbs. Fry until golden brown, turning halfway through. Drain on paper towels and enjoy with AVV Dry Rosé of Sangiovese. Serves 8