1 head Joe’s Radicchio, washed, cored, & thinly sliced
½ red onion, finely chopped
2 garlic cloves, minced
4 tbsp butter
1 ½ cups Arborio
1 cup white wine
4 cups vegetable stock
½ cup Parmesan cheese, finely grated (optional)
Salt and pepper to taste
For Fried Risotto Balls:
2 cups of prepared radicchio risotto
1 1/2 cups pecorino cheese
1/2 cup Parmesan cheese
3 cups of breadcrumbs
1 bunch of parsley
Light olive oil for frying
salt and pepper to taste
Sauté the onion, radicchio, garlic, and salt with butter over a medium low heat in a deep pan for 5 minutes. Add rice and cook until translucent around the edges.
Turn heat up to med high & add the white wine. Let simmer rapidly until the liquid has evaporated.
Turn heat back down to med & add stock, a cup at a time, letting the rice absorb most of the liquid before adding. This takes approximately 35 minutes.
Risotto rice is ready when al dente, not too hard or too soft. Remove from heat and let cool.
For Risotto Balls:
In a large bowl, add risotto (make sure it’s cooled to room temperature), parsley, parmesan and pecorino cheese, eggs and 2 cups of breadcrumbs.
Roll into small circular shapes into your hand. The risotto balls should hold their shape and not fall apart when frying (if doing so, add another egg). Put the remaining bread crumbs on a plate and cover the risotto balls with breadcrumbs.
In a medium pan, heat olive oil. Place risotto balls in the pan and fry on low heat. Turn frequently until risotto balls are golden on all sides. Remove and drain with a paper towel. Repeat process until mixture is finished.