Here we are again gearing up for another round of playoffs. As one of my good friends recently stated… "he’s dusting off the ole’ bandwagon, preparing for whomever to join" – well move over, I’m jumping in. Why not right?! Aside from the fact it’s hockey (a Canadian staple) – playoff season – home team in it (so far)-there’s the whole social aspect. Game night is something to look forward to whether it’s mid-week, or a weekend. Whether your team is #winning, or whether you’re going to end the night drowning a loss. Social gatherings over a few beers (wines), whatever floats your boat. The actual game time consists hopefully of cheers, some swearing, and of course…. Food, I mean what else is going to help with the consumption of all the beer?! O can't be the only one who gets game-time munchies! Now, if you don’t plan on spending your hard earned cash in a pub for every game, why not stay in, invite a few over….and serve up some good easy grub! I’ve got a few recipes in my back pocket for great pub-style appetizers / self serve meals. As the play-off's proceed... My goal is to keep bringing you some fun, creative just plain ole' good eats! Who says game night food can't be more than ordering pizza in?! Risotto Balls are perfect when you have the gang over and want to serve up something more than chips and dip. (though there is something about chips and dip..mmmmdip..) ANYWAYS.....
- 2 cups of Risotto (cold)
- 1 cup shredded mozzarella
- 2 cups bread crumbs
- 2 tablespoons Italian seasoning
- 1 cup all purpose flour
- 2 eggs – whisked, splash of water
- Oil for frying
- Favorite Pasta sauce for dipping
- Mixe cold Risotto with shredded mozzarella cheese in medium sized bowl
- Taking a couple tablespoons at a time, using your hands, form into round balls. Place on plate, and refrigerated for 30 minutes in fridge.
- Place in breadcrumbs and Italian Seasoning in a small, shallow bowl to prepare for dipping
- Place all purpose flour in another shallow bowl
- Place egg wash in a 3rd shallow bowl
- Remove risotto balls from fridge, and working in a “production line”, dip risotto ball into the flour – then egg wash – then breadcrumbs.
- Deep fry until golden brown, remove and place on a paper towel covered plate to drain.
- Repeat with remaining balls!
I like serving them with warmed up pasta sauce, just about any kind will do! Just about any Risotto Recipe leftovers will do, play with it a little if you like. Instead of shredded mozaralla, you could tuck in small boccocini cheese balls into the middle of the risotto. Or how about making a seafood version, and mixing up cooked crab meat into the middle. Just a fair warning, these puppies are addictive!
Now.... GO CANUCKS GO!!