serves two
Ingredients
Basic risotto:
2 c low-sodium chicken broth
3 Tbsp unsalted butter, at room temperature
1/2 small onion, chopped
3/4 c Arborio rice
1/4 c dry white wine
1/4 c finely grated Parmesan
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Filling:
2 c cooked and cooled risotto or short-grain rice
1/2 c Italian-style seasoned breadcrumbs
1/2 c finely grated Parmesan
1/4 c finely chopped fresh basil leaves
2 eggs, at room temperature, beaten
vegetable oil for frying
Breading:
1 c Italian-style seasoned breadcrumbs
Method
For the basic risotto: In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still al dente, and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper. Set aside to cool.
For the filling: In a medium bowl, combine the risotto, breadcrumbs, Parmesan, basil, sundried tomatoes, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1-3/4-inch diameter balls. Roll the balls in the breading to coat.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees (or until a cube of bread browns in about 2 minutes). In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.