Lemon and thyme risotto balls with truffle mayonnaise – Food & Home Magazine
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Immersion blender
- Microplane
- Kitchen scale
- Saucepan
- Stove
- Refrigerator
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- <h3>Risotto balls</h3>
- 200g butter
- 500g Arborio rice
- 2L vegetable stock
- zest and juice of 3 lemons
- 100g thyme, stalks removed and chopped
- 300g Parmesan cheese, grated
- salt
- freshly ground black pepper
- 200g flour
- 2 large eggs, beaten
- breadcrumbs
- oil, for deep-frying
- <h3>Truffle mayonnaise</h3>
- 2 large eggs
- 15ml (1 tbsp) white wine vinegar
- 15ml (1 tbsp) Dijon mustard
- 500ml (2 cups) vegetable oil
- 100ml white truffle oil
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