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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Damien's Rice Balls with a Bastardized Romescu Sauce Recipe

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This recipe for Damien's Rice Balls with a Bastardized Romescu Sauce is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rice Balls:
2 Cups Arborio Rice
2 to 3 Tb Olive Oil
4 to 6 Cups Chicken Broth
1 large onion
1 cup chopped mushrooms
2 Tb Madeira (Optional)-Can use port
2 to 3 cups chopped spinach
3/4 cup shredded Fontina Cheese
1/4 cup grated Parmesan cheese
2 Tsp nutmeg
1 Cup chopped parsley
Salt and Pepper
Bread crumbs-Italian Seasoned Panko
Peanut oil

Sauce:
4 Red peppers
2 jalapeņo peppers
6 cloves garlic peeled
3/4 cup almonds
1/4 to 1/2 cup balsamic vinegar
1/4 cup olive oil
Directions:
Directions:
Cook rice as for Risotto. Heat chicken broth to
simmer. Heat olive oil and cook rice for 2 minutes
or until it turns opaque.Add a cup of hot liquid to
the rice and stir over medium high heat until the
liquid is absorbed into the rice. Add another cup
and keep stirring. Continue process until the rice
is tender and has a fairly creamy consistency.
Pull off the heat and scoop into a large bowl.

Cook Veggies. Saute onions until translucent.
Add mushrooms and cook for 5 minutes over
medium high heat til moisture is released and
cooked off. Add Madeira and let it evaporate.
Add spinach and toss till wilted. Remove from the
heat and add to the rice. Add Fontina, Parmesan,
nutmeg and parsley. Salt and pepper to taste.
Mix well and spread on a cookie sheet to cool.

Romescu Sauce:
Roast red and jalapeņo peppers and peel.
Be careful with the jalapeņos. Reserve the
juices. Toast the almonds in a 350F
oven for 5 to 10- minutes. Grind almonds
to a fine powder in the blender. Pull them out.
Add roasted peppers, juices, garlic and puree.
Mix in the almond powder. Add balsamic
vinegar and olive oil.

When the rice is cool, roll balls about the size
of a walnut, roll in bread crumbs. Fry in an
3 inches of 350 Degree F peanut oil until brown. Drain
on paper towels and let cool. Serve with sauce.
Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Lots of work, but worth it for an unusual dish.

 

 

 

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