Ingredients

• 150g Onion
• 20g Butter
• 1 tablespoon Fresh Parsley
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 600g Vegetable Stock
• 50g Parmesan Cheese
• 1 Egg
• 100g All Purpose Flour
• 2 Eggs
• 300g Breadcrumbs

Tools

• Paper towels
• kCook Multi
• Fryer
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Then add risotto rice to the kCook bowl
9. Cook with filler cap removed - 4 min, 98°C, speed 4
10. Turn direct prep attachment to position 1
11. Slice onion into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Cook with filler cap removed - 5 min, 98°C, speed 4
14. Then add vegetable stock to the kCook bowl
15. Cook with filler cap removed - 10 min, 98°C, speed 4
16. Season to taste
17. Fit fine grating disc (2) to direct prep attachment
18. Turn direct prep attachment to position 1
19. Grate parmesan cheese into the kCook bowl with direct prep attachment
20. Turn direct prep attachment to position 2
21. Add butter to the kCook bowl
22. Stir with filler cap removed - 30 sec, speed 4
23. Let cool - approx 30 min
24. Add egg and fresh parsley to the kCook bowl
25. Mix with filler cap removed - 5 min, speed 5
26. Roll into balls
27. Roll in all purpose flour, egg and breadcrumbs
28. Pre-heat a clean fryer
29. Fry until golden brown
30. Pat dry with paper towels
31. Serve

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