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Fried Mushroom Risotto Balls

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  • Yields: about 40 balls
  • Prep: 45 mins
  • Chill: 3 hrs
  • Cook: 2 mins per batch

Fried Mushroom Risotto Balls

Directions

  1. Lightly grease a 15x10x1-inch baking pan; set aside. In a large saucepan, heat 2 tablespoons oil and 1 tablespoon of the butter over medium heat. Add mushrooms, onion, and garlic. Cook until onion is tender and liquid is evaporated, stirring occasionally. Add rice; cook and stir for 2 to 3 minutes or until rice starts to brown.
  2. Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add an additional 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add the remaining broth, 1/2 cup at a time, stirring constantly until liquid is absorbed. (This should take about 15 minutes.) Stir in the remaining 1 tablespoon butter, cheese, parsley, and pepper.
  3. Pour rice mixture into the prepared pan, spreading evenly. Cover and chill about 1 hour or until completely chilled. Using lightly greased or wet hands, shape mixture into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.
  4. In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.
  5. Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls.

Nutrition Facts (Fried Mushroom Risotto Balls)

  • Per serving:
  • 95 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 13 mg chol.,
  • 144 mg sodium,
  • 6 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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