Risotto Bitterbal with Wild Mushrooms

Method

1. Soak the porcini mushrooms in hot water for 10 minutes, then drain well.
2. Heat the oil in a large, heavy based saucepan and add the onion and garlic.
3. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
4. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
5. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed.
6. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed.
7. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
8. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper.
9. Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the risotto has solidified.
10. Take a icespoon of the cold, thick risotto quickly roll it into a small ball.
11. Roll lightly through the flour, then the egg and finally the breadcrumbs.
12. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks.
13. While the oil in your fryer heats up to 190C (375F).
14. Fry four bitterballen at a time, until golden.

Allergens