- ½ onion (finely diced)
- 2 garlic cloves (crushed)
- 50ml extra virgin olive oil
- 500g Meadows Chef’s Choice Medley
- 300g Arborio rice
- 500ml vegetable stock
- 50ml white wine
- juice of ½ lemon
- 30g butter
- 40g parmesan cheese (grated)
- 6 stalks fresh thyme leaves
- 2 cups fine polenta
- dash truffle oil or butter (optional)
- In a heavy based saucepan, sweat onion, garlic and mushrooms in a little olive oil. Add rice and sweat till almost transparent. Add the wine and reduce until the liquid is almost gone, before gradually adding more stock, small amounts at a time, stirring constantly between each addition.
- When rice is cooked and al dente, has a slight crunch to it, remove from heat, add lemon juice, cold diced butter, parmesan and thyme and correct seasoning, add a splash of white truffle oil if desired. Set in roasting tray and cool. Roll into bite sized balls and coat with fine polenta, deep fry or brown in fry pan with little olive oil.
- Serve with aioli or your favourite mayo & sprinkle with more fresh thyme.
Add this recipies ingredients to your basket.
Add All Ingredientsshopping_basket
