Bresc BV

Spicy risotto balls with roasted garlic


  • 400 g risotto rice
  • 300 g flour
  • 300 g panko
  • 200 ml white wine
  • 100 g Bresc Freshly chopped onion
  • 100 g Bresc Ras el hanout spice mix
  • 100 g Parmesan cheese
  • 100 g mayonnaise
  • 100 g egg white
  • 20 g Bresc Roasted garlic puree
  • 10 g Bresc Harissa spice mix
  • 1 l vegetable stock
  • 1 knob butter

Preparation method

Fry the chopped onion lightly with the roasted garlic puree. Add the rice and fry it until it is slightly transparent. Pour the white wine into the pan and stir until it has been absorbed by the rice. Add the stock bit by bit and allow it to be absorbed. Cook the risotto for 18 minutes. Remove from the heat and stir the butter and the Parmesan cheese into the risotto. Season with the ras el hanout spice mix. Allow to cool, then shape the cooled mixture into small balls. Roll the balls in the flour and cover them with the lightly beaten egg white and panko. Deep-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.

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