Ingredients
Equipment
Method
- In a small sauce pot, heat chicken stock to a simmer.
- Heat olive oil in a medium sauté pan over med-high heat. When oil is hot add onion. Sweat onions until translucent and softened.
- Add risotto, sauté until browned untillightly toasted.
- Deglaze pan by adding wine, then stir until wine is absorbed.
- Add one cup of warm stock to rice andcontinue to stir until liquid is absorbed. Repeat the process one cup of stockat a time until rice is al dente and creamy.
- Stir in shredded mozzarella and fig preserves. Season with salt and pepper to taste.
- Line a baking sheet with parchment and spread out finished risotto onto pan in a thin layer and place in refrigerator to cool for 1-2 hours.
- Dice whole mozzarella into small cubes, and cut figs into cubes the same size.
- Remove the risotto from the refrigerator, using ascoop take about a tablespoon of risotto and flatten it in the palm of yourhand.
- Place a mozzarella cube and fig cube in the center androll the sides inward to create a ball. Place balls back in the refrigerator for 15-20 minutes before breading.
- Set up a standard breading station with seasoned flour, whisked eggs and Italian breadcrumbs. Begin by rolling a ball into the flour, then the egg, then the breadcrumbs until lightly coated.
- Once balls are breaded, heat frying oil. Once the oil is hot, place 5-6 balls at atime into oil. Stir occasionally foreven browning. Remove from oil and drainon a paper towel.
- Serve with Fresh Fig slices, basil leaves andbalsamic.
