Curried Shrimp Risotto Balls

By akselden

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 small onion, finely chopped (1/2 cup/125 ml)
• 1-114 cups (325 ml) risotto rice (such as Arborio)
• 2 tsp (10 ml) curry powder
• 1 tsp (5 ml) garlic salt
• 1/2 tsp (2 ml) celery salt
• 1/2 tsp (2 ml) ground cumin
• 1/2 tsp (2 ml) paprika
• 1/4 tsp (1 ml) ground cloves
• 4 cups (1 L) hot chicken stock
• 6 oz. (150 g or just over 1 cup/250 ml) cooked shrimp, peeled, excess liquid squeezed out, and finely chopped
• 3/4 cup (175 ml) grated Parmesan cheese
• 2 large eggs, beaten

Preparation

Step 1

1. In a large pot or deep skillet, heat oil over medium heat; cook onion for 3 minutes or until softened. Stir in rice until well coated in oil. Stir in curry powder, garlic salt, celery salt, cumin, paprika end cloves; cook 1 minute, stirring.
2. Add half of hot chicken stock; bring to boil. Cover and simmer over low heat for 15 minutes. Stir in rest of stock; bring to boil. Reduce heat to low and simmer, uncovered, stirring frequently, for 20 to 25 minutes or until rice is tender, all of stock has been absorbed, and mixture is quite stiff (unlike traditional creamy risotto). Stir in shrimp. Let cool to room temperature. Stir in Parmesan cheese and eggs.
3. With hands, form risotto into walnut sized balls. Heat 1-1/2" (4 cm) vegetable oil to 350°F (180°C) in deep fryer or heavy pot Deep-fry balls in batches, until crispy and golden on the outside, about 2 minutes. Drain on paper towels. Let cool to room temperature. Place on baking sheet and freeze until solid; transfer to plastic bags or containers to store in freezer.
4. To reheat, place on ungreased baking sheet in preheated 350°F (1BO°C) oven for 15 to 20 minutes, or until crisp and heated through. Serve with store brought raita (yogurt sauce) or salsa dipping if desired. Make about 4 dozen.