It's so fluffy!

Mondays can be a drag, but I wanted to brighten your day with a photo that I obviously did from despicable me. The color is a little off because I wanted it to look edible as well. There are risotto balls, but I put sushi items because you can almost make it with sushi rice. Risotto uses arborio rice which is wider and shorter than a jasmine rice. The vegetable stock needs to be added slowly in order for the rice to be cooked on the inside. It is not starchy and does not like liquid as much. It is a yummy rice if cooked properly.

Recipe:

yields: 4 servings

2 cups of arborio rice (any grocery store)

1 box of vegetable stock

1 onion, diced

1 Tbsp vegetable oil

salt, to taste

1 Tbsp butter

cheese, your choice, should be string cheese

egg wash-1 egg and 1 Tbsp milk

Breadcrumbs, make your own in the food processor

Put vegetable stock in a pot on medium heat. Heat a saute pan with vegetable oil. Add diced onions, make sure the pan sizzles for 4-6 minutes. Then add the arborio rice to the onions. If the vegetable stock is simmer, add a 1/2 cup to the rice and onions. Once the vegetable stock has boil through, add more stock to the mix. Add stock until the rice is cooked through, you will need to taste it. Add butter for a silky consistency. Once the mixture is cooked, add to an aluminum pan and put in the freeze immediately for 30 mins. Pull out the risotto from the freezer and roll into balls. Cut the cheese into little pieces and stick into the balls. Add the balls into an egg mixture, egg and milk, then to bread crumbs, gluten free of course! Put the risotto balls in to an oven at 350 degrees until golden brown about 12-15 minutes or fry them at 350 degrees until golden brown.