Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Melt the
Unsalted Butter (30 g)
in a large sauté pan. Heat
Chicken Stock (720 mL)
to a boil in a separate pan.
Step 2
Toast the
Arborio Rice (195 g)
in the butter.
Step 3
Ladle some chicken stock on top of the rice and start to stir almost constantly until the liquid is absorbed. Repeat until the rice is cooked through.
Step 4
Add the
Gruyère Cheese (90 g)
,
Prosciutto (6 slices)
, and
Fresh Basil (1 g)
to the rice and taste for seasoning. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Spread the risotto out on a tray lined with wax paper and cool in the refrigerator.
Step 6
Meanwhile, heat the
Vegetable Oil (as needed)
in a pan to 350 degrees F (180 degrees C), put the
Breadcrumbs (to taste)
in a shallow bowl for breading, and cut the
Cream Cheese (10 g)
into small cubes, about 1/8 teaspoon each.
Step 7
Take the risotto out of the fridge and mix in a bowl with the
Egg (1)
and
Semi-Sweet Chocolate Chips (15 g)
.
Step 8
Scoop out a small amount of the risotto mixture and flatten with hands. Put the cream cheese in the center and then roll into a ball. Bread with breadcrumbs and set aside. This should make about 20 rice balls.
Step 9
Put a few of rice balls in the oil at a time and stir consistently. Take out once golden brown and salt immediately. Repeat with remaining rice balls.
