Risotto tre Formaggi

Mozzarella balls:

1. Drain the mozzarella minis well and then pat dry well with a paper towel. Set up the breading line, from left to right: 1 bowl with flour, 1 with the whisked egg and egg yolk and 1 with panko flour. First roll the balls (4 – 5 at the same time) in the flour, knock off any excess, dip into the egg, roll in the panko flour, dip again into the egg, finally coat repeatedly with the panko flour (press lightly) and place on a plate lay down. Breading twice helps to prevent the cheese from leaking out when it is baked. When all the balls are made, place them with the plate in the refrigerator for at least 1 hour. Longer is also ok Baking is only done in the last 10 minutes of preparing the risotto. So you can prepare it very well.

Parmesan Crisps:

1. Preheat the oven to 200 ° O / bottom heat (circulating air 180 °). Line the baking sheet with parchment paper or foil. Finely grate the Parmesan, mix with the herbs and paprika and spread thinly on the baking tray. Slide the tray into the oven on the 2nd rail from below and bake the cheese for 2 – 10 minutes until golden. Take out and let cool and harden on the baking sheet. Break into individual segments for serving later.

Risotto and completion:

1. Finely grate both types of cheese. Put the vegetable stock in a saucepan, heat it and keep it ready with a ladle near the risotto saucepan. Skin the shallots, finely dice. In a larger saucepan, sauté the shallots in 2 tablespoons butter until translucent. Add rice and sweat, stirring several times, until the rice grains are translucent on the outside. Then immediately deglaze with the white wine, bring everything to the boil briefly and then reduce the heat 2/ Then proceed as follows: Pour in a ladle of stock, stir well, let it simmer a little, stir, pour in the stock, let simmer, stir … the rice must never be without liquid! All this so long and often until the rice still has a slight “bite” inside, but the entire mixture is creamy and slightly runny (that is, “nice and thick”). This takes about 25-30 minutes from start to finish.
2. About 10 minutes before the end of the cooking time of the risotto, put enough sunflower oil in a pan to cover the base. When it is hot, add the mozzarella balls, reduce the heat and drain them for about 4 minutes on a paper towel and keep them warm for a moment.
3. In the last 5 minutes of the risotto cooking time, stir in the two types of cheese, fold in the remaining 2 tablespoons of butter, carefully season with salt and finally test the consistency of the risotto. It has to run wide when serving. It may be that the entire 800 ml stock is not needed. However, it is advisable to keep any leftover hot until shortly before serving, as risotto quickly and easily “draws in” and becomes firmer. So you can easily make it creamier / more liquid.
4. Then arrange in a deep plate with the Parmesan chip and serve with a salad of your choice. We had a fennel-chicory-orange-pomegranate salad, but that is up to you and your own taste ……………..
5. It can also be served as a starter in smaller portions ………….