Appetizers · Citrus Oregano balsamic · Gremolata olive oil · Parmesan Spice blend · Potatoes Pastas and Grains ·Mar 26, 2024

Feta Risotto Balls

Name: Feta Risotto Balls
Ingredients: 2 tablespoons Fustini’s Gremolata olive oil; 3 garlic cloves, minced; 2 shallots, minced; 1 1/4 cups Arborio rice; 4 ounces white wine; 3-4 cups chicken stock, simmering; 2 ounces feta cheese, crumbled; 1 tablespoon Fustini's Parmesan spice blend; bread crumbs; Fustini’s Gremolata olive oil for cooking; 1 English cucumber, peeled, seeded and small dice; 1/2 green pepper, fine dice; 1 stalk celery, fine dice; 2 scallions, thin-slice; 2 garlic cloves, minced; 1 shallot, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh oregano, chopped; 1 tablespoon whole-grain mustard; 1/4 cup Fustini’s Citrus Oregano balsamic; 4 tablespoons Fustini’s Gremolata olive oil; salt and pepper

Submitted by Corporate Chef Andy Stewart

Ingredients

2 tablespoons Fustini’s Gremolata olive oil
3 garlic cloves, minced
2 shallots, minced
1 1/4 cups Arborio rice
4 ounces white wine
3-4 cups chicken stock, simmering
2 ounces feta cheese, crumbled
1 tablespoon Fustini's Parmesan spice blend
bread crumbs
Fustini’s Gremolata olive oil for cooking

1 English cucumber, peeled, seeded and small dice
1/2 green pepper, fine dice
1 stalk celery, fine dice
2 scallions, thin-slice
2 garlic cloves, minced
1 shallot, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon whole-grain mustard
1/4 cup Fustini’s Citrus Oregano balsamic
4 tablespoons Fustini’s Gremolata olive oil
salt and pepper

Directions

Heat olive oil in a medium-sized pot over moderate heat. Add garlic and shallot and cook for one minute stirring constantly. Add rice, stir, and cook for several minutes. Add wine and cook, stirring constantly until all liquid is gone. Add simmering chicken stock 1/2 cup at a time, stirring constantly and waiting for all liquid to be absorbed before adding more stock. Once the rice is cooked, most of the liquid has been added, and the risotto is creamy, remove from heat and add the spice blend and the feta cheese. Stir to incorporate then refrigerate until cold.
Portion risotto balls by scooping with a one-ounce scoop. Form into a round ball by rolling in your hands then bread by rolling in bread crumbs. Repeat until all are formed and breaded. Heat vegetable oil to 350 degrees. Drop a few balls into the hot oil and fry until golden brown and hot - 3 to 5 minutes. Drain on paper towels. Alternatively, heat an air fryer to 400 degrees. Place formed balls on a baking sheet and drizzle with olive oil. Place in the air fryer and cook for 5 minutes, turn and cook for another 3 minutes until golden brown. Serve with relish
Place cucumber, green pepper, celery, scallions, garlic, shallot, parsley and oregano into a bowl. Combine mustard, vinegar and oil in a jar with a tight-fitting lid. Shake to emulsify and pour over vegetables. Stir to coat, and season with salt and pepper.

Feta Risotto Balls