Bacon Risotto Balls

In my town, there is a restaurant that you drive by everyday and never notice it. This place is one of the best restaurants I have ever been to. This restaurant is all about making classic dishes unique, like their shrimp and grits has sausage it in to add flavor. But the best item on the menu is the risotto balls. This is a clam risotto which is then turned into a ball and fried and then covered in this amazing sauce. Instead of trying to replicate this recipe I decided to use the idea of a risotto ball but make it different. My twist on this dish is making it smokey, and adding bacon into the risotto. I hope you enjoy my twist on risotto balls!

Ingredients:

1 1/2 cups arborio rice

1/2 cups chicken broth (2 teaspoons chicken bouillon paste and 2 cups water) 

1/2 a yellow onion

1/4 cup white wine

1 teaspoon salt

1/2 teaspoon pepper 

1 tablespoon olive oil

1 cup flour

2 eggs

2 cups bread crumbs
2 tablespoons butter
1 cup canola oil

In a big pot cook the chopped onion and bacon in 1/2 tablespoon olive oil until translucent. Next, add the rice and let it cook for 1 minute, stirring constantly.

Add white wine and let it cook for another minute. Add a ladle full of warm chicken broth into the pot and keep adding a ladle full every 1-2  minutes, or whenever the rice doesn't seem to have much liquid, while stirring constantly. Cook on low for about 18-20 minutes or until the rice is cooked.

Chicken Paste

Cooking Risotto 

Finished Risotto

Then place the risotto on a baking sheet and let it cook in the refrigerator for 1 hour.

Before Fridge

After Fridge

Then form into balls using your hands, and make sure your hands are damp because the mixture is sticky.

Then place the risotto balls in flour, then egg, then the bread crumbs. Place the risotto balls into a pan with 1 cup of hot canola oil, let them cook for 1 minute on each side or until golden brown.

Place into a 350 degree fahrenheit oven for 5 minutes with a little piece of butter on top. Take out of the oven and enjoy!