Spicy Risotto Balls

Ingredients

Ingredients for paste:

  • 2 red chillies

  • 1 stalk lemongrass

  • 3 cloves garlic

  • 20g galangal

  • 50g shallots

  • 2 green cardamoms

  • 1 tsp white peppercorns

  • ½ tbsp cumin seeds

  • 1 tsp powdered mace

  • 1 tbsp green coriander powder

  • Cooking oil

  • 3 tsp belacan


Ingredients for risotto:

  • 1 tbsp ghee

  • 1 red onion, finely chopped????

  • 2 red chilies, finely diced

  • 20g curry paste (above)

  • 250g risotto rice?

  • 50g tomatoes, diced

  • 200ml chicken stock

  • 50ml MARIGOLD Evaporated Full Cream Milk

  • Salt to taste


Ingredients for deep frying:

  • 500g risotto, cooked and cooled

  • 100g Emmendel/mozzarella cheese, cut into cubes

  • 100g plain flour

  • 3 large eggs, beaten

  • 250g breadcrumbs

  • Salt and black pepper for seasoning

  • Oil for deep frying


Ingredients for dipping sauce:

  • 100g Cheddar cheese, grated

  • 200ml MARIGOLD Evaporated Full Cream Milk


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Method

  1. Toast green cardamoms, peppercorns, cumin seeds, mace and coriander without oil.

  2. Add oil, belacan, chilli, lemongrass, garlic, galangal and shallots. Fry till fragrant.

  3. Blend and set aside.

  4. Heat up oil in a saucepan over medium heat, put in onions and chillies to sauté until fragrant. Add in paste, risotto rice and tomato. Keep stirring over low heat.

  5. Then add in chicken stock, MARIGOLD Evaporated Full Cream Milk and salt to taste.

  6. Oil aluminium foil. Place about 1 tbsp risotto on it along with Emmendel cheese. Add a little risotto and roll foil into a ball, then remove risotto balls from foil.

  7. Repeat this step until all risotto is finished.

  8. Prepare flour, beaten eggs and breadcrumbs in 3 different dishes. Sprinkle salt and black pepper into beaten egg.

  9. One at a time, dip and roll the risotto balls in the flour, then dip into egg mixture and roll in the breadcrumbs until completely covered. Repeat until all risotto balls have been used up. Place tray in fridge for 60 minutes.

  10. Heat oil and deep fry the balls until golden brown. Season again with sea salt and serve hot.

  11. Cook cheddar cheese together with MARIGOLD Evaporated Full Cream Milk until melted.


Prep time: 1 hour
Cooking time: 5-10 minutes
Serves: 10
MARIGOLD Evaporated Full Cream Milk (390g)