Ingredients
Olive oil, for greasing baking sheet
3 c. low-sodium chicken broth
2 tbsp. unsalted butter
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
Kosher salt
Freshly ground black pepper
1 c. arborio or carnaroli rice
1/2 c. dry white wine
Kernels from one ear corn
2 c. finely grated Grana Padano PDO cheese, lightly packed, plus additional for serving
1 heaping tablespoon lightly chopped thyme leaves
3 tbsp. lemon juice
2 tsp. lemon zest, plus lemon wedges for serving
3 large eggs, lightly beaten
1 1/4 c. all-purpose flour
1 1/2 c. fine breadcrumbs
Vegetable oil, for frying
Flaky sea salt, for serving
Preparation
Step 1Lightly grease a rimmed baking sheet. Set aside.Step 2Make risotto: Bring chicken broth to a simmer in a small saucepan over high heat. Reduce heat and keep warm. In a large pot over medium heat, melt butter. When foaming subsides, add onion and garlic. Season with salt and pepper and sauté, stirring, until translucent, 5 minutes, adjusting heat as necessary. Add rice and toast, stirring occasionally, until the edges of the grains become translucent, about 2 to 3 minutes. Add wine, scraping the bottom of pot to deglaze, and simmer until nearly evaporated, 1 minute. Step 3Add 1 ladle of stock and bring to a simmer. Cook, stirring continuously, until liquid is absorbed, about 4 to 5 minutes. Adjust heat to maintain a brisk simmer and continue adding stock by the ladleful, letting rice absorb all liquid before adding more, until rice is just tender, about 18 to 20 minutes longer. Pot should be nearly dry when a wooden spoon drags along the bottom. Step 4Add corn, fold to combine, and cook until slightly softened, about 2 minutes. Remove from heat and add cheese, thyme, lemon juice, and lemon zest. Season to taste with salt and pepper and transfer to prepared pan, smoothing into an even layer. Place in refrigerator and let chill until firm, at least 2 hours and up to 2 days in advance. When cool, cover lightly with plastic wrap until ready to fry.Step 5Make risotto balls: Remove risotto from refrigerator and form into 12 balls, approximately ¼ cup each. Place flour, eggs, and breadcrumbs in 3 shallow dishes. Season flour and breadcrumbs with salt and pepper. Roll risotto balls in flour, then in egg, and finally in breadcrumbs, being sure to coat thoroughly in each. (This step can be done up to one day in advance.) Keep covered in refrigerator until ready to fry.Step 6In a large heavy bottomed pot over medium heat, add about 2” of oil. Heat to 325°. Gently lower risotto balls into oil and fry, in batches, until crust is deeply golden and rice is heated through, about 3 to 4 minutes. Remove to a paper towel-lined plate and serve, with flaky sea salt, freshly grated cheese, and lemon wedges.
Have you made this yet? Let us know how it went in the comments below!
