BAKED RISOTTO BALLS

Ingredients

• ​4 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1/2 cup finely chopped onion
• 2 cups arborio rice
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup mascarpone
• 1 tbsp chopped fresh oregano or 1 tsp dried oregano, crumbled
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 cup all-purpose flour
• 3 large eggs
• 2 cups panko (Japanese-style bread crumbs)
• Lemon Tarragon Mayonnaise*

Directions

1. Heat broth to simmering; keep warm.
2. To prepare risotto, heat oil in a large non-stick frypan over medium heat. Add onion and sauté for 3 minutes. Add rice and stir to combine. Add 1 cup hot broth; cook, stirring frequently, until almost all of liquid is absorbed.
3. Add remaining 3 cups hot broth, 1 cup at a time, cooking and stirring constantly until rice is tender and most of liquid is absorbed, about 18 - 20 minutes.
4. Remove from heat. Add Parmesan cheese, mascarpone, oregano, lemon juice and salt, stirring until Parmesan cheese is melted.
5. Spread risotto in a parchment paper-lined rimmed baking sheet; cool. Meanwhile, place flour in a shallow bowl, beat together eggs in a second shallow bowl and place panko in a third shallow bowl. When risotto is cool enough to handle, shape risotto into 1 inch balls. Roll each ball in flour, beaten eggs and then panko. Balls may be prepared to this point and frozen for up to 1 month. If freezing, layer balls with wax paper in an airtight container. Do not thaw before baking.
6. Preheat oven to 425°F, then bake balls in non-stick foil-lined rimmed baking sheets until golden brown and heated through, about 25 - 30 minutes if fresh and 30 - 35 minutes if frozen.
7. Serve with Lemon Tarragon Mayonnaise.

Ingredients

• ​1 cup mayonnaise
• 3 tbsp fresh lemon juice
• 2 tbsp chopped fresh tarragon
• 1 tbsp grated lemon peel
• 1/4 tsp granulated sugar
• 1/8 tsp freshly ground pepper

Yield: Makes about 1 cup.

Directions

1. Combine all ingredients in a bowl until blended.
2. Transfer to serving dish.