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#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

    1. Finely chop the mushroom mix, shallot, garlic, and rosemary. Crumble the goat cheese.
    2. 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.
    3. 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.
    4. Beat the eggs in a deep plate, and place the flour and breadcrumbs in separate deep plates.
    5. 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.
    6. 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.

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Bettine No3

Milking. Curdling. Ripening. Not for nothing did this ripened, creamy goat's cheese win first prize at an international cheese and dairy fair! Bettine No3 Ripened Goat Cheese is deliciously fresh and buttery soft with a delicate and edible rind. Thanks to its shape, the flavour intensifies as it ripens from the outside in. Artisanal temptation to every corner. You can taste that!