Chicken & Mushroom Risotto Balls
2 tbsp olive oil
400g Tegel Lean & Lite Skinless Breast Fillets, very finely chopped
1 onion, finely chopped
100g button mushrooms, finely chopped
1 clove garlic, crushed
200g risotto rice
1/2 cup white wine
1/2 tsp salt
2 tbsp butter
1/4 cup finely grated parmesan cheese
2 tbsp chopped parsley
Coating:
1 egg, beaten
1 cup fine breadcrumbs
Oil for frying
Place the stock in a saucepan and bring to the boil. Reduce the heat to low and continue simmering.
Place the olive oil in a separate pan. Add the chicken and brown over high heat until it is golden brown. Remove from the pan and set aside.
Add the onion, mushrooms and garlic to the pan and cook over low heat for 4 to 5 minutes. Add the rice and turn up the heat to medium. Stir to ensure the rice is evenly coated with the oil. Add the wine and cook, stirring, until the wine has evaporated.
Add the chicken back to the pan along with a ladle of hot stock and the salt. Reduce the heat to low and stir constantly, adding a ladle full of hot stock at a time as the liquid is absorbed. After 15 to 20 minutes, taste the rice to check if it is cooked.
Once the rice is cooked, remove it from the heat and stir in the butter, parmesan and parsley. Allow the mixture to cool.
Roll the mixture into walnut-sized balls and dip each ball into egg then breadcrumbs. Place 1 cm oil in the bottom of a frying pan and fry the risotto balls over medium heat until golden brown. Alternatively, fry in a deep fryer.
Drain on paper towels then serve immediately.