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Fried Risotto Balls (Risotto)

Updated: Tuesday, May 20 2014, 04:19 PM CDT

Made by: Marc Reeves, Inn at 835



Segment 1: Risotto


1 diced onion

1 quart chicken stock

1 pound risotto

2 cups white wine

3 cups heavy cream

2 cups asiago cheese

Salt and pepper to taste


Sautee onions until translucent in a splash of vegetable

Add risotto and toast in pan

Once toasted, deglaze with white wine. Reduce wine then
add chicken stock

Let simmer until stock is reduced by ½ then add heavy

Once cream is reduced and absorbed by rice, add cheese

Melt cheese and remove from pan to cool.

Fried Risotto Balls (Risotto)

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