• 6 Kaas Runderworst

• 7 cups chicken stock 

• 1/4 cup butter

• 1/4 cup olive oil

• 1/4 cup white onion, chopped

• 2 tablespoons garlic

• 1/2 cup portobello mushrooms

• 1 cup arborio rice

• 1/4 cup dry white wine

• 1/2 cup parmesan cheese, divided

• salt

• 2 medium egg

• 2 cups breadcrumbs, divided

• vegetable oil, for deep-frying
   

HOW TO MAKE IT

1. Bring chicken stock to a boil in a pot. Reduce heat to low to keep it hot.

2. Melt butter and heat olive oil in a pan. Add onions and garlic; sauté for about 3 minutes over medium heat. Add mushrooms and sauté for 4 minutes.

3. Add rice; stir well to coat grains with oil. Increase heat to high and add wine. Simmer for 2 minutes or until wine has reduced by half.

4. Lower heat to medium and add 1 cup hot chicken stock. Simmer, stirring often, for 2 to 3 minutes or until rice has absorbed the stock. Repeat this step, adding 1 cup of stock at a time, until all stock is added. Stir well and often. 

5. When rice is soft and creamy, add ¼ cup cheese. Season to taste with salt and pepper. Let risotto cool.

6. Combine risotto, eggs, remaining cheese, and ½ cup breadcrumbs; mix well. Shape mixture into balls the size of a golf ball. Fill center of each ball with sausage. 

7. Dredge in remaining breadcrumbs and deep-fry in preheated oil until golden brown on all sides. Drain on a wire rack and pat dry with paper towels. Serve warm.