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Risogos: Fried Rice and Cheese Balls

Risogos: Fried Rice and Cheese Balls
YIELDS
4 servings
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Ingredients

Risotto:

3
Tbsp butter (45ml)
1
clove garlic, minced
1
onion, finely chopped (1)
2 ¼
cup chicken or vegetable stock (565ml)
1
cup Arborio rice (250ml)
¼
cup grated Parmigiano Reggiano cheese plus additional cheese (65ml)
salt and freshly ground black pepper
2
eggs (2)

Filling

2
chicken hot dogs (2)
2
turkey sausages, cashing removed, cooked and crumbled (2)
½
cup shredded mozzarella (125ml)
½
cup cubed smoked mozzarella (125ml)
1
cup finely chopped cremini mushrooms (250ml)
1
cup frozen peas, thawed (250ml)
1
Tbsp chopped basil (15ml)
1
recipe prepared risotto
¼
cup butter (65ml)
3
Tbsp canola oil (45ml)
1
jar store bought Marinara sauce (680ml)
wooden coffee sticks

Coating

1
cup all-purpose flour (250ml)
2
eggs (2)
½
cup Parmesan cheese (125ml)
2
cup whole wheat breadcrumbs (500ml)
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Directions

Step 1

Combine butter, garlic, onion in a microwave safe bowl and cook on high for 3 minutes, until soft.

Step 2

Heat stock in a saucepan until hot.

Step 3

Remove bowl from microwave and add rice and broth and stir to combine. Cover with plastic wrap. Microwave on high for 5 minutes.
Remove bowl from microwave and stir. Return bowl to microwave and continue to cook on high for 10 minutes, or until tender and al dente.

Step 4

Remove bowl from microwave and add cheese. Season with salt and pepper. Let cool.

Step 5

Whisk eggs and add to rice. Mix with rice and additional parmesan, if mixture is wet.

Step 6

Preheat oven to 350F/180C.

Step 7

Saute mushrooms in butter. Let cool. Crumble turkey sausage and place in microwave safe dish. Add 0.25 cup water and cover tightly with plastic wrap. Microwave on high setting for 2 minutes. Drain and let cool.

Step 8

Divide risotto into 2 bowls.

Step 9

Whisk eggs and place in a pie plate.

Step 10

Place flour in a pie plate.

Step 11

Combine parmesan and breadcrumbs. Set aside in a pie plate.

Step 12

Dredge risogos and rice balls in flour, then egg and roll in breadcrumbs. Place on a baking sheet.

Step 13

Chill for 30 minutes.

Step 14

Heat butter and oil in a nonstick skillet. Add pogos and rice balls a few at a time and cook until golden brown. Remove from skillet and place on a baking sheet.

Step 15

Place risogos and rice balls in oven for 15-20 minutes, until heated through. Serve with heated Marinara sauce.

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