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Heat oil and 2 tablespoons butter in a medium-size pot over moderate heat. Add garlic and shallot and cook for one minute stirring constantly. Add rice and 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 rest of the butter 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. Spray balls with non-stick or olive oil spray. Place in air fryer and cook 5 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.
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