Lemon and thyme risotto balls with truffle mayonnaise
Ingredients
Risotto balls
- 200g butter
- 500g Arborio rice
- 2L vegetable stock
- zest and juice of 3 lemons
- 100g thyme, stalks removed and chopped
- 300g Parmesan cheese, grated
- salt and freshly ground black pepper, to taste
- 200g flour
- 2 large eggs, beaten
- breadcrumbs
- oil, for deep-frying
Truffle mayonnaise
- 2 large eggs
- 15ml (1 tbsp) white wine vinegar
- 15ml (1 tbsp) Dijon mustard
- 500ml (2 cups) vegetable oil
- 100ml white truffle oil
- salt and freshly ground black pepper, to taste
Instructions
Melt the butter in a large pan and add the Arborio rice. Cook until the butter starts to brown, about 10 minutes.
Add the vegetable stock one cup at a time until the rice is slightly cooked. Cook for a few more minutes to ensure the mixture is not too wet. (It needs to be quite stiff to roll the balls, but the Parmesan cheese will also help to firm it up.)
Remove from the heat and add the lemon zest and juice, and thyme to taste. Mix in the Parmesan and season. Allow to cool in the fridge.
Roll the rice mixture into even-sized balls and toss in flour. Dip each ball into beaten egg, then the breadcrumbs, and repeat. Deep-fry at 180°C until golden brown.
For the truffle mayonnaise, mix the eggs, vinegar and mustard in a 1L jug. Use a stick blender to blend the oil while pouring in a steady stream. The oil should all be added within 30 seconds to make a thick mayonnaise.
Add truffle oil, blend and season.
Notes
To drink: A wooded chardonnay will stand up to these rich flavours.
