Ingredients
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1⁄2 cup Polenta
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1 cup all-purpose Flour
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2 Egg
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3 cups Basic Risotto
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1⁄2 cup finely chopped fresh Parsley
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4 ounces Italian Fontina Cheese
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6 cups Vegetable Oil
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Coarse Sea Salt
Directions
Steps
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1
Done
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Combine the polenta and the flour in a shallow bowl. Lightly beat the eggs in another shallow bowl. Set both bowls aside. |
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2
Done
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Combine the chilled risotto and the parsley in a bowl, stirring them together with a fork. Using your hands, form the risotto mixture into golf-ball-size balls. Poke a hole into each rice ball and insert a cube of fontina into it, then close the rice around the cheese. As you form them, set the rice balls on a tray lined with parchment. |
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3
Done
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Pour the oil into a Dutch oven (the oil should be about 3 inches deep), and heat it over a medium-high flame to 360°F. |
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4
Done
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While the oil is heating, dip each rice ball first into the beaten egg, and then into the polenta mixture. Return them to the parchment-lined tray. |
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5
Done
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When the oil has reached 375°F, use a slotted spoon to lower 3 or 4 rice balls into the pot. Cook, turning them occasionally, until they are golden brown on all sides, 4 minutes. Use the slotted spoon to transfer them to a clean paper-towel-lined tray to cool and drain. While they’re still hot, season the rice balls with crunchy sea salt. Repeat with the remaining rice balls, maintaining the oil temperature at 375°F. |
