How was your weekend? I met some old friends of mine over the last few days and we had a great time together. So many memories and it feels just the same like 10 years ago.
Great friendships last a lifetime 🙂
Over the weekend, as I was busy entertaining, I made this risotto ring with fish balls in the middle. It looked good on the table and my friends loved it! It is also very easy to make.
If you don't have a ring mold you can use any mold and put the fish balls around it.
- Prep Time : 1 hour 30 minutes
- Cook Time : 40 minutes
First let's make the fish croquettes:
Cook the fish in a pan for 10 minutes with little water. Cover with the lid.
In a bowl crumble the bread and soak it with the juice released by the cooked fish
Mash the fish with a fork then add it to the soaked bread, add one egg, salt and pepper, chopped parsley and chopped garlic clove. Mix the ingredients well together. If the mixture feels very wet add some extra bread to soak up the extra moisture.
Make small balls with your hands
Whip the egg with the milk then dip the fish balls in and then into the breadcrumbs.
Heat some olive oil in a pan and when it is very hot shallow fry the fish balls until golden. Turn them on the other side to allow them to cook all over. Put them on a plate, wrap with kitchen foil and set aside in a warm place.
Make the risotto by chopping the onion finely and stir fry it in a pot with 2 tbsp of olive oil. Chop the courgettes and add them to the onion. Cook for 5-10 minutes until soft
Now bring some water to the boil. Add the rice to the pot with the courgettes and onion and brown it for a few minutes.
Add salt and pepper, the vegetable stock and slowly the water and cook al dente according to packet instructions. Keep topping up with the water when it dries out
When it is cooked switch off the gas, add a knob of butter and two tbsp of Parmesan. Stir well and pour it into a greased round mold. Cover with kitchen foil and leave to rest for 5 minutes;
Turn the mold upside down on a serving dish and put the fish balls in the centre. Garnish with a few leaves of parsley.