Friday, 27 February 2009

Risotto Balls with Jenever Cabbage

A great way to use up leftover risotto and looks fantastic.


  • 400g of left over beetroot risotto

  • 2 tbsp cornflour

  • 2 eggs

  • 150g blue cheese, like Danish blue, cut into 8 cubes

  • 2 tbsp olive oil

  • 1/2 a cabbage, washed and shredded

  • 1 onion, finely chopped

  • 25g butter

  • 25ml gin


  1. Mix the 2 eggs and cornflour into the leftover risotto in a large bowl.

  2. Wrap 1/8th of the risotto mix around a cube of the cheese and use your hands to form it into a ball.

  3. Repeat with the remaining risotto.

  4. Heat the olive oil in a frying pan on low heat.

  5. In a different frying pan place the butter, cabbage, gin and onion and fry on a low to medium heat for about 10 to 15 minutes. Stir it every-so-often to make sure it's not sticking and burning.

  6. Place the risotto balls into the olive oil frying pan and cook them gently, turning them every couple of minutes to make sure all sides are evenly cooked.

  7. It should be timed just right so that the risotto balls are nicely golden and cooked on the outside when the cabbage is done.

Serves 3 to 4.

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