Crispy Butternut Squash Risotto Balls Filled With Manchego Recipe
caramel swirls and a hint of aleppo pepper.
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Ingredients
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For the Risotto
For the Filling
For the Coating
For Frying
For Caramel Swirl
Method
Prepare the Risotto
- 1
Roast Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 25-30 minutes or until tender. Once done, scoop out the flesh and set aside.
- 2
Cook the Risotto
In a medium pot, heat vegetable broth and keep it warm over low heat. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Stir in arborio rice and cook for 2 minutes. Add white wine and stir until absorbed. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Stir in roasted butternut squash, Parmesan cheese, salt, and black pepper. Allow risotto to cool down completely.
Prepare the Filling
- 3
Form the Filling
Once the risotto has cooled, take a small amount of risotto in your hand, flatten it, and place a cube of Manchego cheese in the center. Mold the risotto around the cheese to form a ball, ensuring the cheese is completely enclosed. Repeat until all risotto is used.
Coat the Risotto Balls
- 4
Prepare Coating Stations
Set up three bowls: one with flour, one with beaten eggs, and one with seasoned bread crumbs mixed with salt and Aleppo pepper.
- 5
Coat the Balls
Take each risotto ball and roll it in flour, then dip it in the beaten eggs, and finally coat it with the bread crumbs. Place coated balls on a baking sheet.
Fry the Risotto Balls
- 6
Heat Oil
In a deep pan or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Balls
Carefully add risotto balls to the hot oil in batches. Fry for 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Prepare Caramel Swirl
- 8
Make Caramel
In a small saucepan, combine sugar and water. Heat over medium heat until sugar dissolves, then increase heat and cook without stirring until the mixture turns a golden amber color. Remove from heat and let it cool slightly.