BLACK OLIVE RISOTTO FRITTERS

BLACK OLIVE RISOTTO FRITTERS image

Number Of Ingredients 11

3 tbp butter
1 small onion, chopped
1 c Arborio rice
4 c chicken stock
1 c milk
1/4 c black olive tapenade
1/4 c parmigiano reggiano, freshly grated
3 eggs
1 c flour
1 c breadcrumbs
vegetable oil for frying

Steps:

make the risotto saute onions in butter until soft but not colored, about 5 minutes. Add the rice and saute for two minutes until coated with butter. add the stock and the milk and lower the heat to a gentle simmer. Cover and cook gently, without stirring for about 25 minutes, or until the rice is very tender. Place the eggs, flour, and breadcrumbs in individual dishes for dredging. Roll the risotto into small balls. Dip each ball in flour, then egg, then breadcrumbs. Set on a baking sheet. Heat about 3 cups of vegetable oil in a skillet for frying. When the oil reaches 350 degrees, add the risotto balls. Fry until golden and crispy on the outside and warm on the inside. Drain on a rack. Serve warm sprinkled w/ salt or lemon juice.