Like if I have some risotto, or fried rice - I can let Riv eat it with a fork, but he has to be heavily supervised, because if he gets frustrated at it falling off the fork, he starts a'flinging.
So how can I turn them into little balls or pieces he can eat without my full-time supervision?
hey there
try adding a slice of cheese- it bounds it all together so its in clumps rather than all loose!
tastes yum- esp if you put it in when the rice is hot and the cheese melts- otherwise put the cheese on top and then nuke it in the microwave for a few secs.
If you want, as the rice then binds together, you can then roll the rice with the cheese into balls!
Ingredients
3 cups (750mls) chicken stock
2 tbs olive oil
1 onion, finely diced
1 clove garlic, crushed
200g Swiss brown or portobello mushrooms, wiped clean and diced
11/2 cups (300g) arborio rice
3/4 cup (58g) grated parmesan cheese
1/2 cup (65g) plain flour
3 eggs, beaten
1 cup breadcrumbs
Oil for shallow frying
Method
Preheat oven to 150?�?C. Place chicken stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer.
Heat oil in a large pan over medium heat, add onion and garlic and cook 1-2 minutes or until softened. Stir in chopped mushrooms and cook 2-3 minutes until softened.
Reduce heat to low, add rice and stir for 3-4 minutes or until evenly coated with oil. Add warm stock and stir occasionally for 15 -20 minutes or until rice is al dente. Add more stock or water if rice is sticking, but mixture should be slightly drier than regular risotto. Add parmesan and season to taste with salt and pepper. Cool completely.
Roll heaped tablespoons of risotto into balls and dust in flour, shaking off excess. Dip into beaten egg and then breadcrumbs. Repeat with remaining ingredients.
Heat remaining oil in a frying pan over medium low heat and shallow fry risotto balls for 2-3 minutes or until golden. Drain on absorbent paper and place in oven to keep warm. Repeat with remaining balls. Serve warm with lamb cutlets and rocket salad or as a finger food dish with tomato chutney.
Notes & tips
Last edited by Olive; February 18th, 2009 at 04:01 AM.
Off the top of my head, you could roll it into a ball and dip it in an egg and then bread crumbs and pop it in the oven or shallow fry it. If its risotto and cooked already with things in it it would be yum! Otherwise put a layer in a sauce pan and pour 3-4 whisked eggs on top and then you can cut it like a slice.
My kidlets do rice on spoons... and make a HUGE mess. But we have stir fry with rice at least once a week.
Just mix some beaten egg thru the risotto, roll in balls and bake in the oven. Brush or spray with a little oil to make them crispy if you want. Or fold beaten egg whites thru a risotto and bake in a cake tin for a risotto cake. No need for frying or crumbing (coz who has the time??)
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How do I turn rice into finger food?
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