RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1738
View Recipe |
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Recipe Name: |
Lemon Parmesan Risotto Balls |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Appetizer |
Used in Baskets: |
No |
Base: |
Rice |
Kosher: |
No |
Ethnicity: |
Italian |
Kosher for Passover: |
No |
Preparation Time: |
25.00
Minutes |
Number of Servings: |
10 |
Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
10 |
Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.09
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Yields 30 balls.
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Ingredients:
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Directions:
For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just
enough stock to cover the rice and stir frequently.
As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
When cooked through add in the lemon juice, lemon peel, 1 cup Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
To fry the balls: Heat the oil to 375 degrees in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete.
Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve. |
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Tuscan Shrimp with White Beans
(Add to shopping list) :
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Directions:
Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp.
Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm. |
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Nutrition per Serving: |
Calories: |
457 |
Total Carbs: |
28.7 |
Net Carbs: |
0.0 |
Cholesterol: |
23.8 |
Fat: |
34.0 |
Protein: |
10.79 |
Fiber: |
0.52 |
Sodium: |
10.80 |
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Average Rating:
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