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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. RISOTTO:. | 2. Heat the vegetable stock in a pot next to the risotto pot, keep ladle in it to use. | 3. Saute the onion in the olive oil until wilted, add the garlic and cook for another minute or so. | 4. Add in the Arborio rice and saute for a few minutes, making sure all the rice pieces are toasted slightly. | 5. Add in just enough stock to cover the rice and stir frequently. | 6. As the rice absorbs the stock add the remainder of the stock and let the risotto cook through.(16-20 minutes). | 7. If it is not tender add some hot water until the risotto is tender. | 8. When cooked through add in 1/2 of lemon juice, lemon zest, Parmesan, mozzarella and half-and-half and parsley leaves. | 9. Mix thoroughly. | 10. Taste to see if there is enough lemon juice, if not add the remaining amt. Also, check for seasonings; add salt and pepper to taste. | 11. Allow to cool for an hour or so. | 12. FRY THE BALLS:. | 13. Heat the oil to 375F in a large pot. | 14. Place the panko bread crumbs in a shallow dish. | 15. Using a small spoon or small ice cream scooper form the risotto into 1" balls and roll them in the bread crumbs. | 16. Set aside until complete. | 17. Place a few balls in the hot oil at a time. | 18. Cook the balls for 2-3 minutes. | 19. Drain them on paper towels. | 20. Sprinkle with Parmesan and serve. | 21. *Use with a marinara type sauce for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
onion	2		diced	88.0	20.548000000000002	2.42	0.22
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
arborio rice	1 1/2	1/2		-	-	-	-
lemon juice zest	3/4		juice	-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
parmesan cheese	1/2	cup	grated	296.0	32.0	32.0	4.0
mozzarella cheese	1/2	cup	shredded	-	-	-	-
half	1	cup		-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
panko breadcrumb	5	cups		-	-	-	-
vegetable oil	4	cups		7516.64	0.0	0.0	872.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.