Sponsored by Elizabeth Richard Gifts
(WTNH)– Owner Lori Greene of Elizabeth Richard Gifts shows us how to make an appetizer that is sure to please Pancetta Risotto Balls.
Elizabeth Richard Gifts was established in 2008, and is dedicated to providing fine quality gift-ware to the greater Waterbury community and beyond. They are proud to feature many fine brands of tabletop and kitchenware, (such as Vietri, Mariposa, Le Creuset and Waterford); trendy and unique finds in jewelry and accessories, but most of all, they are pleased to give you the kind of customer service and overall shopping experience that has all but disappeared.
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1/4 lb of pancetta, cooked till crispy and chopped
1 small onion, grated
4 cups of prepared risotto (see note)
3/4 cup grated Parmesan
2 eggs, beaten
1 1/2 cup panko style breadcrumbs
the most delicious red sauce you can find
I am normally a traditionalist, that being said, when I prepare risotto, I cut corners. At my local
IGA, I have discovered Della brand risotto. You can prepare without the slow adding of liquids
and the near constant stirring. I prepare with three parts chicken stock to one part white wine.
This gives the risotto a tremendous amount of flavor. If you happen to find Della in your market,
prepare according to the directions (unless you too want to try my liquid substitution).
Cook your risotto according to the instructions on the package, or using your own method. Once
it is done, add your crispy chopped pancetta, grated onion and 1/2 cup of Parmesan cheese.
Stir thoroughly and cool completely.
Add two eggs and 1/2 cup panko bread crumbs to the cooled and seasoned risotto. Stir well.
Mix the remaining bread crumbs with 1/4 cup of Parmesan cheese. Form balls with the risotto
mixture and roll in the bread crumbs.
Heat oil in a fry pan, and cook the balls in batches, until golden. Balls can be eaten immediately
or reheated in a 350 degree oven for about 15-20 minutes. Serve risotto balls on a bed on
really good red sauce. Sprinkle with more Parmesan and garnish with basil leaves.
I am very fussy when it comes to red sauce, as I believe most Italians are. I like my own, and
hardly anything else! Since opening a business, raising a family, and keeping a house, I have
had to concede that I cannot do it all, and this applies to making large vats of sauce. I have
tried many sauces, and I have found one or two that are ALMOST as good as my own. It is a
matter of taste, but I assure you, you too will find one that you can go to in a pinch!