* Use short-grain rice intended for making risotto such as Arborio, Carnaroli or Vialone Nano * Don’t wash the rice like you normally would for sushi or gimbap – preserved starch makes risotto creamy! * The stock added to the rice needs to be warm otherwise the rice cools down and the texture of the finished product turns out mushy * Add stock gradually by mixing gently. Once most of the liquid is absorbed proceed with more stock and repeat the process until rice has an al dente texture and the sauce is homogenous * Cook the risotto over low to medium heat for no more than 20 minutes * Use a large pan rather than a small pot to cook the risotto so the rice cooks more evenly
**Serve:** 12 balls
**Ingredients:**
* half of a white onion * 100ml white wine * 300g Arborio rice * 500g salted vegetable broth * 400g tomato passata * 25g Parmigiano Reggiano * 230g mozzarella * 100g breadcrumbs * 1:2 ratio of flour-water * 650g sunflower oil or any other [high smoke point oil](https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter) * a knob of unsalted butter * extra virgin olive oil * 20 turns of a black pepper mill * sea salt
2 Comments
Full recipe: [https://withinaplate.substack.com/p/suppli?utm_source=publication-search](https://withinaplate.substack.com/p/suppli?utm_source=publication-search)
**Key points when cooking risotto:**
* Use short-grain rice intended for making risotto such as Arborio, Carnaroli or Vialone Nano
* Don’t wash the rice like you normally would for sushi or gimbap – preserved starch makes risotto creamy!
* The stock added to the rice needs to be warm otherwise the rice cools down and the texture of the finished product turns out mushy
* Add stock gradually by mixing gently. Once most of the liquid is absorbed proceed with more stock and repeat the process until rice has an al dente texture and the sauce is homogenous
* Cook the risotto over low to medium heat for no more than 20 minutes
* Use a large pan rather than a small pot to cook the risotto so the rice cooks more evenly
**Serve:** 12 balls
**Ingredients:**
* half of a white onion
* 100ml white wine
* 300g Arborio rice
* 500g salted vegetable broth
* 400g tomato passata
* 25g Parmigiano Reggiano
* 230g mozzarella
* 100g breadcrumbs
* 1:2 ratio of flour-water
* 650g sunflower oil or any other [high smoke point oil](https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter)
* a knob of unsalted butter
* extra virgin olive oil
* 20 turns of a black pepper mill
* sea salt
Looks so delicious!