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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Southern Italian style Ingredients:
3 1/2 cups chicken stock (homemade) |
1 cup arborio rice |
4 tablespoons extra virgin olive oil |
1/2 cup dry white wine |
1 white onion, small, finely chopped |
2 garlic cloves, finely chopped |
1/2 cup peas, frozen |
4 ounces mozzarella cheese, fresh, cut into small chunks |
freshly cracked black pepper |
salt |
Directions:
1. In a sauce pan heat stock until hot but not boiling. Set aside.
2. In a skillet, saute the onion and garlic in 1 tablespoon of oil until soft.
3. Add rice, stirring constantly until it becomes transparent. Be careful to watch closely so that the rice does not turn color!
4. Add the wine and keep stirring. Then add a ladle of stock and reduce heat. As stock absorbs into the rice, add another ladleful until you have added it all, about 15 minute Stir in peas and cheese. Season with salt and pepper to taste. The rice should be soft with a slightly al dente center.
5. Remove pan from heat and cool by placing in the fridge or allow to cool to room temperature.
6. With floured hands, form risotto into round cakes half an inch thick. Brush with egg whites and dredge in flour.
7. In a skillet heat three tablespoons of oil and pan fry until golden brown and crispy around the edges.
8. Serve hot.
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