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Mozzarella Sticks on (pepper Confetti) Risotto

5 from 2 votes
Prep Time 40 mins
Cook Time 35 mins
Rest Time 1 hr
Total Time 2 hrs 15 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Mozzarella sticks:

  • 250 g Mozzarella (stick-shaped)
  • 30 g Flour
  • 3 Eggs
  • 80 g Panko flour
  • Pepper salt
  • Frying oil

Risotto:

  • 60 g Red peppers
  • 60 g Peppers yellow
  • 60 g Orange peppers
  • 60 g Green peppers
  • 60 g Carrot
  • 40 g Black olives
  • 2 tbsp Sunflower oil
  • 2 size Shallots
  • 4 Tbsp easy. Butter
  • 250 g Arborio risotto rice
  • 250 ml White wine
  • 1000 ml Vegetable or meat stock
  • 100 g Parmesan
  • Pepper salt
  • Parmesan shaved for the topping

Instructions
 

Mozzarella sticks:

  • Drain the stick-shaped mozzarella, dry well, halve in the middle and cut the halves lengthways into 4 sticks. Set up a breading line: starting from the left, 1 bowl with the flour, 1 with the whisked, lightly peppered and salted eggs and the third with the lightly seasoned panko flour. Now first roll each stick in the flour, knock off any excess, then dip into the egg, roll in the panko flour, dip again and thoroughly into the egg and finally coat again thickly with the panko flour. Then place the finished sticks on a smooth, firm, cold-resistant surface and put them in the freezer for at least 1 hour. Longer is also ok Ideally, they should be frozen so that you can bake them until they are golden brown and crispy without running the risk of the cheese leaking.

Risotto:

  • Wash all peppers, core them (do not peel them), cut them into 4 - 5 mm thin strips and cut them into 4 - 5 mm small cubes (macedoine). Peel the carrot and cut into small cubes along with the drained, pitted olives. Briefly sweat the vegetables in the oil in the pan for approx. 1 - 2 minutes, adding a little pepper and salt, transferring them to a bowl and keeping them ready.
  • Grate the Parmesan, keep ready. Put the stock in a saucepan, heat it and keep it hot with a soup ladle in the immediate vicinity of the risotto pot. Peel the shallots, dice them and sweat in 2 tablespoons butter until translucent. Add the rice and sweat while stirring until it also looks glassy on the outside. Then immediately deglaze the stock with the wine and a ladle, bring to the boil while stirring, then reduce the heat halfway and let it simmer gently. Make sure that enough stock is always poured in and stirred in between. It doesn't have to be non-stop now, but it does have to be regular. The cooking time of a risotto is between 25 - 30 minutes.
  • After 15 minutes of cooking the risotto for the sticks in a higher pan or saucepan, pour enough frying oil so that the sticks can swim in it. Heat it to 175 ° and add the frozen sticks. As a result, the oil cools down a little for a short time, but then slowly returns to the required temperature. This is enough to bake the sticks until they are golden brown and to let the frozen cheese slowly thaw inside.
  • While the sticks are frying and after cooking the rice for 20 minutes, try it once. It should be cooked, but still light with a "bite" in the inner core and have enough liquid. Then immediately fold in the diced vegetables, stir in the Parmesan, turn the temperature down to a minimum and let everything simmer for another 5 minutes. Finally stir in the remaining 2 tablespoons of butter, season to taste and see whether the risotto is "liquid" enough. If there is any stock left over, don't dispose of it. You can use it to "revive" any risotto leftover the next day.
  • To serve, arrange the risotto and sticks in a deep plate and grate some Parmesan cheese over it. Dan just let it taste ................... 'n Good.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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