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Italian · Starter
Crisp Risotto Balls with Mussel Powder
Bite-size balls of mushroom and broad-bean risotto, seasoned boldly, dredged in flour laced with mussel powder and fried in panko, so a shattering shell gives way to creamy, still-toothsome rice.
- YieldServes 4
- Hands-on2 h
- Total5 h 23 min
- Difficulty
Ingredients
Risotto
- 6½ gdried mushrooms
- 1 tspolive oil
- 15 gshallots, finely chopped
- 85 ggood risotto rice
- 350 mlgood chicken stock (about)
- 35 gfresh broad beans or soybeans, podded
- 25 gbutter
- 25 gParmigiano-Reggiano, finely grated
- to tastesalt and freshly ground white pepper
Coating
- 35 gall-purpose flour
- 1½ gmussel powder
- 1egg whites, lightly whisked
- 50 gpanko breadcrumbs
- 350 mlneutral oil for deep-frying
- to tasteMaldon sea salt
To serve
- to tastepickled red onion, marinated broad beans, black garlic and mintoptional
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