Brown butter Risotto:
3 cups of good quality chicken stock
1 cup of Spekko Long Grain Parboiled Rice
4 tbsp butter
1/2 cup parmesan
Salt & pepper to taste
1 block of brie (15 small cubes)
1 cup plain flour
3 eggs (whisked)
3 cups panko breadcrumbs
- Heat the chicken stock in a pot until it is steaming. You don’t need it to simmer, just steam.
- In another pot, melt the butter over medium low heat. Stir frequently, and in less than one minute the butter will begin to brown. (be careful not to burn the butter). As soon as the butter starts to brown, add the risotto.
- Let the risotto simmer in the butter, stirring frequently for 1 minute. You want the risotto to brown ever so slightly.
- Use a ladle to spoon the warm broth over the risotto until the broth just covers the top of the risotto. Let slowly simmer, stirring frequently with a wooden spoon, until the rice absorbs all of the broth.
- Pour broth over the rice, until it is just submerged. Let the broth simmer until it is all absorbed by the rice. Repeat this process adding broth a total of 4 times, adding salt as you go. Taste test the rice after adding broth three times, to see if you need to add it a fourth time. You want the risotto to be soft, but with a little bit of chewiness in the center. Add parmesan and stir until melted.
- Place in a shallow dish and set aside, once cool put in the fridge and leave until complete chilled.
- Weigh out 15 x 30g balls of risotto
- Flatten the balls and place the cubes of brie in the middle of the risotto and then roll back into even balls
- Put the flour, egg and bread crumbs into separate bowls. Dip each ball into flour, then egg, then breadcrumbs. (repeat the egg and breadcrumb step for a double coating)
- Fry in a deep fat fryer at 160ºC until the balls are golden brown. Rest on paper towel and season with salt.
- Serve immediately with cranberry sauce and garnish with sage.