WHITE WINE RISOTTO RICEBALLS

This antipasto is something that will knock your socks off but I warn you that its a dish that takes a bit of time and more importantly, you'll need to be in the mood to create !

White Wine Risotto Balls are wonderfully savory will will explode with flavor after that first bite. The ricotto is cooked in white wine and shallots but the surprise is what is in the middle.... a bite of gorgonzola or blue cheese.  Perfect for an appetizer or party food.

YOU'LL NEED:
(SERVES 6-8)
- 2 Cups arborio rice
- 4 cups chicken stock or broth
- 3 shallots minced (about 3/4 of the onion)
- 1/2 cup dry white wine
- 1 cup grated parmesan cheese
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 12 oz (roughly) gorgonzola or blue cheese
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 breadcrumbs (unseasoned)
- salt & pepper to taste

PREPARATION:
Heat the chicken stock / broth in a medium sauce pan until it starts to boil the lower the heat to simmer to keep it warm.
In a large heavy-bottom saucepan, heat the oil and butter over medium heat, when the butter is melted add the choopped shallots and let sautee for about 3 minutes but do not allow the shallots to burn.
Add the rice slowly and stir, lower the heat at this time. You will want to mix the rice and stir continuously with a wooden spoon until you smell a nutty aroma.
Add in the wine and cook while stirring until the liquid is fully adsorbed then ladle in the warmed chicken stock to the rice (one ladle at a time.... you will want the rice to absorb the liquid before adding additional amounts). Continue adding stock and stirring the rice, as it cooks the rice will take on a creamy consistancy as it releases its natural starches.
Continue adding stock until the rice is firm but not crunchy. Add warm water if you should finish the stock. Add in the parmesan cheese and mix it well.
Remove from heat, let cool then cover and place in the fridge for 2-3 hours.
Remove the rice from the fridge, it will be starch. Take approx. a tablespoon of rice and place in the palm of your hand, flatten it slightly. Now take a bite size portion of the cheese and form a small ball with it and place it in the center of your rice and close the rice around the cheese. You may need to add a bit more rice so that the cheese is completely covered.
Place the rice balls on a non-stick surface.
You need to prepare the egg, flour and breadcrumbs in three separate. In a large size skillet, add about 1/8 olive oil and turn the heat to medium.  With the first rice ball, roll it in the flour, then the egg then the bread crumb and place in the heated oil.  The objective is lightly brown the riceballs.  Complete this procedure until all the rice balls are browned.
Keep in a warm oven until ready to serve but they are also good cooled to room temperature.

ENJOY !