Prep:  30 Minutes, plus 2 hours chilling time
Cook:  30 Minutes
Makes:  30
Average: 5 (1 vote)
Recipe by: KitchenAid
Golden crisp balls filled with a creamy mushroom risotto. Always a favourite finger food. This recipe uses the KitchenAid Artisan Diamond Blender.

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Golden Breaded Mushroom Medley Risotto Balls
  1. For best results use the KitchenAid Artisan Diamond Blender
  2. Roughly slice the bread and tear into large pieces. Place several pieces into the glass jar of the blender. Cover and select the symbol for chop. Process to fine crumbs, remove from the jar and repeat with remaining bread. Set aside
  3. Heat the butter and oil in a large heavy based saucepan. Cook the leek, garlic, celery and herbs for 3 minutes. Add the rice and mushrooms and cook stirring until lightly toasted
  4. Stir in the wine and once evaporated add the hot stock, ladle at a time, stirring well in between each addition (allowing stock to evaporate before adding the next)
  5. When the rice is almost plump and tender, stir in the butter and cheese and keep stirring. Test for tenderness and season with salt and pepper
  6. Spread into a large shallow dish and refrigerate 2 hours until firm
  7. Place eggs and milk into the glass jar of the bender, cover and select whip. Blend for 5 seconds or until well mixed. Form the risotto into small balls, coat in flour, followed by the egg mixture and finally coat well in the crumbs
  8. Heat oil and fry several balls at a time until golden. Drain well and serve on a bed of rocket
Tips & Hints:
  • Vary the texture of the breadcrumbs to achieve different looks, Various breads can also be used. Makes 30
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