{"id":5578,"date":"2017-08-10T06:18:45","date_gmt":"2017-08-10T06:18:45","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5578"},"modified":"2017-11-22T07:41:02","modified_gmt":"2017-11-22T07:41:02","slug":"crispy-risotto-bites","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/08\/10\/crispy-risotto-bites\/","title":{"rendered":"Crispy Risotto Bites"},"content":{"rendered":"

A\u00a0bite-sized blend of Italian cheeses and rice, lightly fried and served with the versatile Marinara Sauce with a delicious fresh taste.<\/strong><\/p>\n

Preparation Time:<\/strong> 45 minutes<\/p>\n

Cooking Time:<\/strong> 15 minutes<\/p>\n

Serves:<\/strong> 12 Crispy Risotto bites.<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

For Risotto:<\/strong><\/p>\n

Arborio rice-01 cup<\/p>\n

Dry white wine- \u00bd cup.<\/p>\n

Vegetable broth-2 \u00bd cups<\/p>\n

Olive oil-02 tablespoons<\/p>\n

Onion, finely chopped-01no.<\/p>\n

Mushrooms, finely chopped-1 cup<\/p>\n

Garlic cloves, minced-03 nos.<\/p>\n

Dried parsley flakes-02 tablespoons<\/p>\n

Salt and pepper to taste.<\/p>\n

For filling in the Risotto Rice balls-Mozzarella, cut into 1\/2 cubes-12 nos.<\/p>\n

For Breading:<\/strong><\/p>\n

Crackers, crumbled \/bread crumbs-1\/2 cup (preferably crackers to make the Risotto bites crispier).<\/p>\n

Garlic powder-1\/4 tsp<\/p>\n

Parsley-1 tsp<\/p>\n

Oregano-1\/2 tsp<\/p>\n

Dash of salt and pepper<\/p>\n

Vegetable oil for frying \u2013 500 ml. \/as required<\/p>\n

Method:<\/strong><\/p>\n

    \n
  1. In a small saucepan, heat the vegetable stock over medium flame (do not bring it to a boil). Keep it on the heat while you make the risotto in a separate pan.<\/li>\n
  2. Heat the oil in a medium sauce pan over low-medium heat.<\/li>\n
  3. Add the onion and garlic, cook for about 3 minutes.<\/li>\n
  4. Add the mushrooms, continue cooking for another 4 minutes.<\/li>\n
  5. Add the rice, cook about a minute, stirring.<\/li>\n
  6. Add \u00bd cup of the dry white wine into the rice. Cook, stirring, until nearly all of it is absorbed.<\/li>\n
  7. Add another 1 \u00bd cup of vegetable stock, and keep stirring until that liquid is completely absorbed.<\/li>\n
  8. Add the final cup of vegetable stock, and stir until all the liquid is absorbed.<\/li>\n
  9. Add the parsley, salt, and pepper\u00a0and stir.<\/li>\n
  10. Put the risotto aside for about 30 minutes until it is cool enough to handle.<\/li>\n
  11. Mix your breading ingredients in\u00a0a shallow bowl.<\/li>\n
  12. Prepare another shallow bowl with some water.<\/li>\n
  13. Add the vegetable oil to a frying pan and heat over medium (make sure the oil is definitely hot before you begin).<\/li>\n
  14. Dip fingers in water and shape risotto into a (1 1\/2-inch) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball.<\/li>\n
  15. Ball up about 1\/4 cup of the risotto and coat with the breading.<\/li>\n
  16. Fry in the oil, turning every so often so that each side becomes golden brown. This should take about 5 minutes.<\/li>\n
  17. When they\u2019re done, lay the bites on a paper towel to absorb the excess oil.<\/li>\n
  18. Repeat the procedure, until all the risotto is used.<\/li>\n
  19. Serve hot with marinara sauce.<\/li>\n<\/ol>\n

    Chef Tips: <\/strong><\/p>\n

      \n
    1. After rolling the Risotto balls, you may chill in the refrigerator as it gives them a firmer texture, and then fry them.<\/li>\n
    2. Time saving tip: Make the risotto a day ahead of time and keep it the fridge until ready to use and all you\u2019ll need to do the day of is to fry them when required.<\/li>\n<\/ol>\n

      Marinara Sauce<\/u><\/strong><\/p>\n

      Preparation Time:<\/strong> 10 minutes<\/p>\n

      Cooking Time:<\/strong> 01 hour 20 minutes<\/p>\n

      Servings:<\/strong> 04 Cups<\/p>\n

      Ingredients and Quantity: <\/strong><\/p>\n

      Extra Virgin Olive Oil- \u00bd cup<\/p>\n

      Onion Very finely chopped- 01 no small<\/p>\n

      Garlic, finely chopped- 02 cloves<\/p>\n

      Celery stalk, finely chopped- 01 no.<\/p>\n

      Carrots, finely chopped-01 medium sized.<\/p>\n

      Good red wine, such as Chianti-1\/2 cup
      \nTomatoes, crushed- 01 can<\/p>\n

      Bay leaves- 02 nos.<\/p>\n

      Sea salt- \u00bd tsp.<\/p>\n

      Freshly ground pepper- \u00bd tsp.<\/p>\n

      Method:<\/strong><\/p>\n

        \n
      1. In a large sauce pan, heat the oil over medium heat.<\/li>\n
      2. Add the onions and garlic and saut\u00e9 until the onions are translucent, about 10 minutes.<\/li>\n
      3. Add the celery, carrots, salt and pepper.<\/li>\n
      4. Saut\u00e9 until the vegetables are soft, about 10 minutes.<\/li>\n
      5. Add the red wine, cook on high heat.<\/li>\n
      6. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, for about an hour.<\/li>\n
      7. Remove and discard the bay leaves.<\/li>\n
      8. Season the sauce with more salt and pepper to taste, if required.<\/li>\n<\/ol>\n

        Chef Tip:<\/strong> Time saving tip: You may make the sauce one day in advance, and rewarm on a slow heat and use as required.<\/p>\n","protected":false},"excerpt":{"rendered":"

        A\u00a0bite-sized blend of Italian cheeses and rice,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":5579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[48,103],"tags":[],"class_list":["post-5578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/07\/CRISPY-RISOTTO-BITES3-1.jpg?fit=437%2C379&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1rY","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5578"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5578\/revisions"}],"predecessor-version":[{"id":5580,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5578\/revisions\/5580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/5579"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}