When we are planning a party, we love giving our guests dishes that they probably haven’t had vegan-style! When you really want to be fancy, you can make these Parmesan Truffle Risotto Balls, because they look amazing, taste so decadent, smell like delish truffles, and have a tangy parmesan flavor that will make your buddies want to attend any party you have in the future.
If you need to make them in advance, just spread them out on a walled baking sheet once cooked, and re-heat for 10-12 minutes at 375F when you’re ready to serve.
Parmesan Truffle Risotto Balls
Yields 26 pieces (1 tablespoon each piece)
1 tablespoon vegan butter
2 cups salted water
1 cup organic arborio rice
2 cloves garlic, finely chopped
½ teaspoon sea salt
½ teaspoon finely ground black pepper
1/3 cup, plus 1 ½ tablespoons GO Veggie! parmesan cheese
2 teaspoons fresh rosemary, finely chopped (about 1 sprig)
2 teaspoons fresh thyme, finely chopped (about 3-4 sprigs) (lemon thyme)
2 teaspoons brown rice syrup
1 tablespoon marsala cooking wine
1 tablespoon red wine vinegar
½ cup, plus 1/3 cup whole wheat bread crumbs
2-3 tablespoons neutral tasting oil, for cooking
1 tablespoon truffle oil, for finishing
In a 6 quart pot, add vegan butter and 2 cups water to pot. Bring to simmer with heavy pinch sea salt. Add rice and rice. Cover and cook until soft, about 18-20 minutes. Remove from heat and transfer to a large bowl.
To bowl with rice, add sea salt, pepper, 1/3 cup GO Veggie! parmesan, rosemary, thyme, brown rice syrup, marsala cooking wine, red wine vinegar and ½ cup bread crumbs. Form into tablespoons sized balls using tablespoon sized ice cream scoop and roll with slightly damp hands into a ball.
Coat each piece in remaining breadcrumbs, mixed with 1 ½ tablespoons GO Veggie! parmesan.
Heat a skillet over medium high heat and add neutral tasting oil for cooking. Place balls in pan and cook about 3 minutes on one side, or until golden. Keep rotating and brown most sides until golden, about 2-3 minutes per side, for about 10-12 minutes total.
Drizzle with truffle oil when serving. © Spork Foods, 2013
Jenny and Heather