#bettinerecipes
Goat Cheese Risotto Bitterballs
Looking for a delicious appetizer? Then try these risotto bitterballs with Bettine goat cheese! These bitterballs are perfect for a gathering, but you can also serve them as a kind of starter. With a bit of luck, you might have some leftovers to enjoy the next day.
Total time
135 minutes
Ingredients
for 10 persons| 300 g | risotto rice |
| 200 g | mushroom mix |
| 1 | shallot |
| 1 | clove of garlic |
| 1 | sprig of rosemary |
| 200 g | Bettine No3 |
| 150 ml | white wine |
| 500 ml | vegetable broth |
| 2 | eggs |
| 50 g | flour |
| 100 g | panko breadcrumbs |
| 500 ml | sunflower oil (or a deep fryer) |
| olive oil, salt and pepper |
Preparation
-
- Finely chop the mushroom mix, shallot, garlic, and rosemary. Crumble the goat cheese.
- Heat olive oil in a saucepan. Sauté the shallot, garlic, and rosemary. Add the rice and sauté for two minutes. Then add the mushrooms and deglaze with white wine.
- Cook the risotto, stirring constantly, adding a little broth if it starts to dry out. When the risotto is almost done, add the goat cheese and stir until melted. Season with salt and pepper. Let the risotto cool completely, preferably in the refrigerator.
- Beat the eggs in a deep plate, and place the flour and breadcrumbs in separate deep plates.
- With wet hands, roll 20 balls from the risotto. First, coat them in flour, then dip them in the beaten egg, and finally, coat them with panko.
- Heat the oil to about 180 degrees Celsius (or until it sizzles when you drop a piece of panko in). Fry the risotto balls for four to five minutes until golden brown and cooked. Serve warm.
Tip: delicious with truffle mayonnaise.
