Name: Persimmons Crispy Butternut Squash Risotto Balls Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Butternut Squash; 1 cup Arborio Rice; 4 cups Vegetable Broth; 1 medium Onion; 2 cloves Garlic; 2 tablespoons Olive Oil; 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 teaspoon Aleppo Pepper; 1 cup Parmesan Cheese; 1 cup Manchego Cheese; 1 tablespoon Heavy Cream; 1 pinch Salt; 1 cup All-Purpose Flour; 2 large Eggs; 2 cups Breadcrumbs; 1 teaspoon Salt; 4 cups Vegetable Oil

Indulge in the rich, velvety essence of Frangelico, a delightful hazelnut liqueur that offers a harmonious blend of nutty sweetness and subtle herbal notes. Perfectly balanced, it's a luxurious treat that can be enjoyed on its own or as a sophisticated addition to your favorite cocktails. Experience the enchanting flavors that transport you to a serene Italian hazelnut grove with every sip.

FRANGELICO

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

JAMÓN SERRANO

filled with manchego caramel swirls and a hint of aleppo pepper.

Peel, seed, and dice the butternut squash into small cubes, then roast them at 400°F (200°C) for 25-30 minutes until tender.

Prepare Butternut Squash

In a saucepan, heat olive oil over medium heat. Add finely chopped onion and garlic, sauté until translucent. Stir in Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

Cook the Risotto

Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20 minutes.

Add Broth

Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, salt, black pepper, and Aleppo pepper. Mix well and remove from heat. Allow to cool.

Incorporate Butternut Squash

In a bowl, mix together the grated Manchego cheese, heavy cream, and a pinch of salt until smooth and well combined. Set aside to firm up slightly in the refrigerator.

Prepare Filling

Once the risotto has cooled, take a small amount (about 2 tablespoons) of risotto in your hand, flatten it, place a teaspoon of the cheese filling in the center, and mold the risotto around it to form a ball. Repeat until all risotto is used.

Shape Risotto Balls

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with a teaspoon of salt.

Prepare Breading Station

Roll each risotto ball in flour, dip in beaten eggs, and then coat in breadcrumbs. Ensure they are well-coated and set aside.

Bread the Balls

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully drop the risotto balls into the hot oil in batches, frying for about 3-4 minutes until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.

Fry Risotto Balls

Serve the crispy butternut squash risotto balls hot with a side of marinara sauce or aioli for dipping.

Serve

Butternut Squash

Arborio Rice

Vegetable Broth

Onion

Garlic

Olive Oil

Salt

Black Pepper

Aleppo Pepper

Parmesan Cheese

Manchego Cheese

Heavy Cream

All-Purpose Flour

Eggs

Breadcrumbs

Vegetable Oil