Revived Risotto

Revived Risotto

OBJ: TCW be able to take her left over risotto and successfully re-use it for a classic Italian appetizer

Ingredients:

Any amount leftover Shrimp & Zucchini Risotto (or any risotto you’ve made, seafood removed)

2 C Italian style breadcrumbs

2 eggs, beaten

2 C quick marinara sauce (see below) or your favorite red sauce

½ C shredded mozzarella

3 C canola oil

S & P (salt & pepper)

1.      Set up two shallow dishes, place breadcrumbs in one and beaten eggs in the other

2.      Measure about ¼ C risotto, use your hands to shape into ball

3.      Press your pinky into top of risotto ball and push in to make a well, sprinkle about 2 tsp shredded mozz into well, reshape ball

4.      Roll ball in egg, drip off excess, then roll well in breadcrumbs,  shake off excess

5.      Place pre-fried breaded ball on a plate, repeat steps 2 -5 with remaining risotto

6.      Place pre-fried rice balls in refrigerator for at least an hour to set

7.      Heat oil on high flame in a deep pan for about 5-8 minutes, make sure oil is read y to fry before placing rice balls in it (to check- then end of a wooden spoon will bubble when immersed in oil or if you drop some bits of breadcrumbs they will immediately fry)

8.      Place about 4 -5 rice balls in oil to fry, do not crowd though- if only 4 fit, so be it!

9.      Fry until deep golden brown, about 4-5 minutes

10.  Take out of oil, place on paper towel and immediate sprinkle with salt and pepper

11.  Continue frying the rice balls

12.  Serve with marinara

For Quick Marinara:

1 can diced tomatoes

1 can whole plum tomatoes

¼  C extra virgin olive oil

½ small onion, diced

2 garlic cloves minced

1 tsp dried parsley

¼ dry red wine (I used merlot, but use what you drink)

S & P

1.      In a large sauce pot or deep sauté dish, place 2 TBS of olive oil in pan, heat over medium- low flame

2.      Add onions, garlic, parsley flakes, a pinch S & P and let heat through for about 10 minutes, or until onions become translucent

3.      Add whole can of diced tomatoes with the juice, then use hands to tear whole tomatoes into pieces. Add tomatoes to pan and only ½ of the juice from that can

4.      Clean diced tomato can out with red wine and pour into pot/pan

5.      Add S & P ( about 1 tsp each)

6.      Up the flame and bring to boil, cover and simmer on low for 20 minutes

7.      Uncover and leave over low flame for about 30-45 minutes, for the sauce to thicken. Stir frequently throughout