Mushroom Risotto Balls

• 1 None large chicken bouillon cube
• 1/4 cup butter
• 2 oz button mushrooms, thinly sliced (about 3/4 cup)
• 1 None small brown onion, finely chopped
• 1 clove garlic, crushed
• 3/4 cup arborio rice
• 1/2 cup shredded Parmesan
• 1/3 cup packaged dried white breadcrumbs
• None None Vegetable oil, to shallow-fry
• None None Chili sauce, to serve

1. Line a 11 x 7-inch (base measurement) baking pan with parchment. In a medium saucepan, heat 3 cups water and crumbled bouillon cube over high heat. Bring to boil. Reduce heat to low. Cover and keep hot.
2. Heat butter in a large heavy-bottomed saucepan over moderate heat. Add mushrooms, onion and garlic. Saute 5 minutes or until mushrooms are soft. Add rice. Stir 1 minute or until grains are well coated. Gradually add 1 cup of the hot stock to rice mixture, stirring constantly until all the liquid is absorbed. Repeat, adding 1 cup of stock at a time until absorbed. This takes about 20 minutes. Rice should be tender but still firm to the bite. Stir in Parmesan. Spread mixture into prepared pan. Cool. Place in fridge to cool completely.
3. Cut cooled risotto into 12 equal portions. Using damp hands, shape mixture into 12 balls. Place breadcrumbs on a plate. Roll balls in breadcrumbs to coat. Heat oil in large, deep frying pan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry balls, in batches, 3 minutes or until golden. Drain on paper towels. Serve with chili sauce.

chicken bouillon cube, butter, button mushrooms, brown onion, clove garlic, arborio rice, parmesan, white breadcrumbs, vegetable oil, chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/24430 (may not work)