Crispy Mushroom Risotto Balls

I have a very bad habit: I very seldom eat leftovers. Especially leftovers that are simply reheated on the microwave and served straightaway to the dining table. It is a bad habit of a spoilt child, you would say, and I can't argue with that.

In defence, I do eat leftovers and in fact love some form of leftovers: I love leftover boiled or glazed gammon/ham; I adore leftover cold chicken breast (I feel reheating leftover chicken gives it a funny, inferior taste); I crave for leftover Chinese braised beef brisket (and stew generally), because I find the 'leftover process' has actually made them taste even better... ... In short, I eat leftovers when the taste of the dish does not suffer. Right, afterall, this is still a spoilt child trait, namely, a picky eater.

I have been mindful of my bad habit and have meant to 'correct' it (or rather, to prevent the situation from arising) by:

(a) intentionally direct my chopsticks to the leftover dish at least a few times during mealtime;

(b) cooking the right quantities so that I don't get leftovers in the first place; and

(c) re-invent the leftovers so that it becomes a better tasting dish, like this one, Crispy Mushroom Risotto Balls.

The mushroom risotto recipe below serves 2 people, intending that there will be enough leftovers to make the crispy risotto balls for 2 people. As a general guide, allow 100g of risotto rice per person.

Serves 2 as mushroom risotto and 2 as crispy risotto balls

Mushroom risotto

Ingredients

1. 400g risotto rice
2. A small handful of dried porcini
3. 100g fresh mushrooms
4. 20g +20g + 30 g butter
5. 1 garlic clove, finely chopped
6. 1 onion, finely chopped
7. 50ml white wine
8. 1.25 litres of good vegetable stock (I use Marigold vegetable stock powder)
9. Salt and Pepper
10. 50g grated Parmesan cheese

Method

• Soak dried porcini in some hot water for 30 minutes. Take out the porcini and squeeze out the water. Finely chop the soaked porcini.
• Slice the fresh mushrooms.
• In a pan, heat 20g of butter on a low heat to gently cook the garlic until soft. Add the fresh mushrooms and stir around until they are cooked. Season with salt and pepper. Turn off the heat and put on a lid to retain the heat.
• In a pot, bring your stock to a boil and turn it down to a simmer while you make the risotto.
• In a heavy-based pan, add in 20g of butter and add the chopped onion. Cook gently until softened. Add dried porcini and then the rice. Stir so that they are coated in butter. When you feel the grains are warm, add in the white wine.
• When the white wine starts to bubble away, add in a ladleful of stock each time, stirring constantly. Carry on cooking for about 15 minutes until the risotto is al dente.
• When the rice is cooked, add in the sauteed fresh mushroom and let the risotto rest for a minute.
• Use a wooden spoon to stir in 30g of cold butter (cubed) and beat vigorously. Add in parmesan and beat again. Serve right away.

Crispy risotto balls

Ingredients

1. About 250g leftover risotto
2. 40 g flour
3. 40g breadcrumbs
4. 300ml of oil, for frying
5. Any leftover meat, for the filling (optional) (I stuffed leftover stir-fried chicken cubes. Can also use leftover ragu)
6. Parmesan cheese, to grate over

Method

• Fill a pan/deep fryer with oil and turn on the heat.
• Wet your hands first. Take about 1-2 tablespoonfuls of leftover risotto rice with your hand and pat it down with your palms. Add your leftover meat filling, if you have any, in the middle. (It would help if you cut your leftover meat into cubes.) Shape the risotto into a ball. Then coat with flour and pat with breadcrumbs.
• Deep fry the risotto balls for about 4-5 minutes (don't crowd the pan, fry them in batches), until the risotto balls turn into golden colour. Carefully use a slotted spoon to take out the risotto balls and drain on kitchen towl/blotting paper.
• Serve with grated Parmesan cheese.