Spicy risotto balls with roasted garlic

Name: Spicy risotto balls with roasted garlic
Ingredients: 400 g Risotto rice; 300 g Flour; 200 ml White wine; 100 g chopped onion; 100 g Mayonnaise; 300 g panco; 100 g Parmesan cheese (finely grated); 20 g roasted garlic purée; 100 g Egg white; 100 g ras el hanout spice mix; 10 g harissa spice mix; 1 l Vegetable stock; 1 knob of butter

With these spicy risotto and garlic balls, we serve a matching harissa dip based on the recipe from Bresc.

Ingredients

400gRisotto rice

300gFlour

200mlWhite wine

100gchopped onion

100gMayonnaise

300gpanco

100gParmesan cheese (finely grated)

20groasted garlic purée

100gEgg white

100gras el hanout spice mix

10gharissa spice mix

1lVegetable stock

1knob of butter

Preparation

Sauté the chopped onion together with the garlic purée.
Add the rice and cook until it becomes translucent.
Pour the white wine into the pan and stir until it is absorbed by the rice.
Now gradually add the stock and let it be absorbed.
Cook the risotto for 18 minutes.
Remove from the heat and mix the butter and Parmesan cheese into the risotto.
Season with ras el hanout spice mix.
Let cool and form small balls from the cold mixture.
Roll the balls in flour and coat with beaten egg white and panko.
Fry the balls for 3 minutes at 175°C.
For the harissa dip, mix the mayonnaise with the harissa spice mix and serve with the balls.