Basic HTML Version
16 | FireFlyz
RECIPE
Chef
SteveAllen
shares
his recipe for
Pumpkin&
RosemaryRisottoBalls
with
Fireflyz
.
PUMPKIN
&ROSEMARY
RISOTTO
BALLS
Makes approximately 16 balls (4
portions)
INGREDIENTS
100 g Risotto Rice
40 g Shiitake Mushrooms - Chopped Small
20 g Parmesan Cheese - Grated
30 ml Cooking Cream
5 g Fresh Rosemary - Chopped
1 pinch Salt
1 pinch Crushed Black Pepper
30 ml Water
200 g Pumpkin
100 g Plain Flour
1 Free Range Egg
100 g Japanese breadcrumbs for coating.
METHOD
1. Preheat the oven to 180 degrees c
2. Peel and dice the pumpkin to 1cm and put in a bowl. Toss with a little olive oil, salt and
pepper.
3. Place the pumpkin on a baking tray and bake in the oven at 180oc until golden brown
and soft. Take out and leave to chill for later.
4. Place Risotto rice and water with salt and pepper in a pan, bring to the boil and then
simmer and cook until soft. This should take around 15 to 20minutes and there should
be a little excess water.
5. Heat a frying pan and then cook the mushrooms in a little olive oil, then add to the rice.
6. Add the cream, pumpkin, rosemary and parmesan then mix thoroughly.
7. Season with salt & pepper to taste.
8. Leave mix to cool and then portion into 25g balls.
9. Freeze for a couple of hours to help the balls set.
10. Prepare 3 plates, 1 with plain flour, 1 with one egg beaten and the other with Japanese
breadcrumbs.
11. Roll all of the balls in the flour and then dust off excess flour. Repeat the process with
the beaten egg and, finally, the breadcrumbs.
12. Heat some vegetable oil to 170oc and then deep fry the balls for around 3-4 minutes
until golden brown and hot throughout.
13. Drain on some kitchen towel and then season with a little salt.
14. Serve the crispy risotto balls with a sauce of your choice.