TRUFFLE RICE BALLS

TRUFFLE RICE BALLS image

Yield 30 balls

Number Of Ingredients 13

Previous Next

3 Cups Aborio Rice
6 Cups Vegtable Stock
1/2 tsp saffron
1 onion finely chopped
1 1/2 truffle oil
2/3 parmesean cheese
splash white wine
1/2 pound mushrooms ( don't remember what i used but the more flavourable the better)
1 Tlsp dry basil
sa;t and b;ack pepper to taste
bread crumbs ( maybe 3 cups)
3 eggs wisked
vegtable oil in pan enough to fry the balls

Steps:

1. Saute mushrooms in olive oil ( just a little olive oil). Add basil and salt and pepper to taste and set aside 2. Heat vegetable stock and saffron in a separate pot 3. Saute onions lightly in a little olive oil in another pot 4. Add wine 5. Add rice raw 6. Add broth a ladle at a time. Stir constantly. 7. When 90% cooked add cheese and truffle oil 8. Put on baking sheet to cool 9. Form the rice mixture into small balls 10. Roll them in the egg mixture and then roll them in the bread crumbs 11. Fry them in the vegtable oil...when browned they are done