Probably anything could be included in these, so use whatever’s on hand. They
may be terribly bad for you, but they’re so tasty! Alternatively, they’re just fried
risotto cakes, which sounds much less dangerous..
- 30g butter
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 ½ cups arborio rice
- 1 litre hot chicken stock
- ½ cup frozen peas, thawed
- 1 cup grated parmesan
- 4 slices (60g) prosciutto, chopped (or try chopped cooked bacon, or ham,
or just leave it out altogether…
- 150g mozzarella, or even just cheddar, whatever you have, cut into 1-cm cubes
- ½ cup GFGC pikelet and waffle mix
- 3 eggs, lightly beaten
- Dried gluten-free breadcrumbs or finely crushed GF cornflakes
Cook the onion in the butter and oil until it is soft but not browned.
Add the garlic and cook for 1-2 minutes
- Add the rice, and cook for about a minute to coat all the grains in the onion and oil mix.
- Add the stock, bring to the boil then cover and reduce to a simmer for about 20 minutes of until the rice is almost done.
- Remove from the heat and stand, covered, for 5 minutes.
- Add the peas, parmesan and ham and mix, together with salt and pepper to
- Spread the mix on an oven tray to cool.
- When cooled, roll into balls, pressing a cheese cube into the middle of each ball and sealing the rice mix round it.
- Coat in flour, dip in beaten egg and roll in crumbs.
- Deep fry in hot oil until golden brown. You can also shallow fry them to avoid
using huge amounts of oil – they will be less beautifully round but will taste the same.
- Drain on paper towels and serve with salad or cooked vegetables as you wish.
Recipe by Judy Mcdonald