12
Risotto Tater Tots
serves 4
1 shallot
1 tablespoon unsalted butter
1 cup arborio rice
¼ cup white wine
3 cups vegetable stock
1 teaspoon kosher salt
1 teaspoon white pepper
3 tablespoons Parmesan, grated
2 tablespoons parsley, finely chopped
1 cup all-purpose flour
2 eggs
4 tablespoons whole milk
1 cup panko crumbs
1. Mince shallot and slowly sweat in a pot with butter.
2. Add arborio rice and stir so that all the rice is coated and lightly toasted.
3. Add white wine and continue to stir. As wine reduces and absorbs into the
rice, slowly add vegetable stock a little at a time. Continue doing this until rice
is fully cooked. Rice should be creamy, tender and runs off the spoon.
4. Add salt and white pepper to taste and fold in parmesan cheese and
parsley. Place on a tray or plate to cool.
5. Form rissotto into small barrel shapes with your hands and toss in flour
seasoned with salt and white pepper.
6. Whisk eggs and whole milk together and and drop rissoto barrels into the
mixture, then immediately take out and toss in panko crumbs. Make sure the
tots are evenly covered.
7. Slightly cool in fridge before spraying them with oil spray.
8. Cook in Air Fryer for 25 minutes at 350° F.
Summary of Contents for TEAFXL55
Page 1: ...5 8 QT AIR FRYER with CONVECTION OVEN model number TEAFXL55 ...
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