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Risotto balls made with Chef Tomm

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(WTNH)- New Year, New delicious food!

New London Whaler Cafe’s Chef Tomm  came to Good Morning Connecticut and made fried risotto bolls that can be used for the New Years Celebration!

Chef Tomm launched a program at New London High School. There students are able to learn how to cook food and sell their products. The last few days of school the students put together 101 baskets of food for families of New London. This was a community event as Shop Rite donated the food, NLHS JROTC came in and helped unload the truck and put together the boxes. The students finished the boxes and helped load them into New London police department and fire department vehicles and were delivered to 15 families.

 Each basket contained:
10-12 pound ham
5 pounds sweet potatoes
5 pounds chef potatoes
2 pounds rice
2 pounds carrots
3 pounds of onions
12 dinner rolls
 

The recipe for Chef Tomm’s Risotto balls is as follows:

Ingredients:

For Rice Mixture

4 cups cooked risotto, mine will be a wild mushroom but use what you like, cooled

4 eggs

salt to taste

8 ounces fresh mozzarella, cubed

2 cups dried seasoned bread crumbs

As needed frying oil

Method:

1. To make rice mixture: Place the rice and 2 eggs in a bowl and mix until fully incorporated. 2. To assemble rice balls: Place 2 tablespoons of the rice mixture in your hand and put a cube of mozzarella into the center. Roll into a ball and repeat to form the remaining rice balls. 4. To cook rice balls: In a small bowl, beat 2 eggs to form an egg wash. Dip each rice ball in the egg wash and then roll in the bread crumbs. Heat your oil to 350 degrees F then fry until golden brown. Success will be a risotto ball that is golden brown and when bite into it you will see the cheese stretch as you bite into it. I like to serve mine with a tomato sauce.

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