Start making the risotto by heating the chicken stock in a saucepan until simmering. Keep hot. Melt the butter in a large saucepan. Add the onion and cook for three minutes, stirring until softened. Add the rice and stir for one minute or until translucent. Add the wine and stir until it has evaporated.
Add one ladle of stock, stirring constantly until absorbed. Repeat with the remaining stock, one ladle at a time, stirring constantly for 15 to 20 minutes until all the stock has been added and the rice is cooked. Remove from the heat and stir through the Parmesan and one egg. Season to taste. Spread the rice onto a baking tray lined with baking paper to cool completely.
Meanwhile, heat the olive oil in a frying pan over a high heat. Cook the mushrooms and garlic for five minutes. Add the mince and cook for a further five minutes until it has browned and all the moisture has evaporated. Stir in the parsley, the remaining egg and extra grated Parmesan cheese.
Divide the cooled risotto into 12 portions. With wet hands, take one portion in your palm and make a small well in the centre to form a cup. Place 15ml mince mixture in the centre of the rice. Fold the rice over to enclose the mixture and shape into a ball. Repeat with the remaining rice portions and mince mixture. Roll the balls in the breadcrumbs and set aside.
Heat the sunflower oil in a large saucepan until a cube of bread sizzles when added to the oil. Deep-fry the rice balls in batches for four minutes, turning, until they are golden brown. Drain the rice balls on kitchen paper and serve immediately.
Text and image: Ideas
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