Wednesday, December 26, 2012

Fried Pumpkin and Goat Cheese Risotto Balls - WTF and WOW Recipe Wednesday

Nothing like a unique Christmas card to send out to friends and family!
In case you were wondering...that is a chicken dressed up like Jackie Onassis
Just because you have a camera, doesn't mean you should...
I'm not even sure what I'm looking at...
Just an informal graduation party
Can't see anything wrong with this idea...
"But mom, Fluffy and I are playing let's rob a 7-Eleven!  Do we have to pose for a picture right now?!"

Fried Pumpkin and Goat Cheese Risotto Balls

4 cups Low Sodium Chicken Broth
1 cup Canned Pumpkin Purée
3 Tablespoons Unsalted Butter, Divided
2 whole Shallots, Diced
1 teaspoon Kosher Salt
½ teaspoons Freshly Ground Black Pepper
1-½ cup Arborio Rice
 ¾ cups Dry White Wine
 8 ounces, weight Goat Cheese Crumbled
 2 Tablespoons Chopped Flat Leaf Parsley
¼ teaspoons Dried Sage
 ¼ teaspoons Ground Nutmeg
2 cups Vegetable Oil, For Frying
2 cups All-purpose Flour
2 cups Panko Bread Crumbs
6 whole Eggs

Whisk together the chicken broth and pumpkin in a medium saucepan and place over medium heat.  Bring the mixture to a simmer, then reduce the heat to low and cover to keep warm.

Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shallots, season with salt and pepper, and cook for 1 to 2 minutes, until the shallots are soft. Add the rice and cook for 2 to 3 minutes, until lightly toasted. Add the wine and cook for 1 to 2 minutes, until it is completely absorbed. Add 1/2 cup of the pumpkin broth mixture and cook, stirring constantly, until the liquid is completely absorbed into the rice. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total, until the rice is smooth and creamy. Remove from the heat and stir in the goat cheese, parsley, sage, nutmeg, and remaining tablespoon of butter. Season with salt and pepper, to taste.

Pour the risotto onto a large rimmed baking sheet and spread out into a thin layer. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes, until cold.

Using a small ice cream scoop or tablespoon, form the risotto into small golf ball-sized rounds. Return to the baking sheet, cover with plastic wrap, and chill for another 30 minutes.

Add enough oil to a large saucepan to come 3 inches up the sides of the pan. Heat the oil over medium heat until an instant read thermometer registers 350°F. Place the flour in a shallow dish. Place the bread crumbs in a second dish. Beat the eggs in a third dish. Roll each risotto ball in the flour, then dredge in the eggs. Roll in the bread crumbs. Add the risotto balls to the hot oil and fry for 2 to 3 minutes, turning occasionally, until golden brown all over. Drain on paper towels and sprinkle with salt. Serve immediately.

No comments:

Post a Comment