Crisp Risotto Balls with Mushrooms, Broad Beans, and Mussel Powder

Name: Crisp Risotto Balls with Mushrooms, Broad Beans, and Mussel Powder
Ingredients: Panko bread crumbs; 1 quart (1 L) neutral oil, for deep-frying; 2⅔ ounces (75 g) fresh Parmigiano-Reggiano cheese, finely grated; 5 tablespoons (75 g) butter; A little salt and pepper; A little salt and pepper; ¾ cup + 1 tablespoon (100 g) all-purpose flour; Maldon sea salt; Egg white, lightly whipped; 1 teaspoon (5 g) mussel powder; ¾ ounce (20 g) dried mushrooms; 1¾ ounces (50 g) shallots, finely chopped; A little olive oil; About 4 cups (1 L) good chicken stock; 1 cup (250 g) risotto rice of good quality; 3½ ounces (100 g) fresh broad beans or soybeans; 3½ ounces (100 g) fresh broad beans or soybeans

Preparation info

Makes about
50
small risotto balls

Difficulty
Medium

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

¾ ounce (20 g) dried mushrooms
A little olive oil

Starter

Method

Soak the mushrooms for several hours, cut them into bite-size pieces, and allow them to drain on absorbent paper.
Warm the olive oil in a heavy pot, add the chopped shallots, and cook over gentle heat until the onions are transparent.
Add the rice and allow all to simmer for a few minutes.
Add the mushrooms and then the chicken stock, little b