Ingredients
The following ingredients have 25 Servings
- 2 tbsp butter
- 2 garlic cloves (, minced)
- 1 small onion (, finely diced (white, yellow, brown))
- 1 1/2 cups risotto rice ((arborio))
- 1/2 cup white wine ((or substitute with broth/stock or water))
- 3 1/2 cups chicken broth/stock
- 1 cup milk
- 1 egg
- 1 cup grated cheddar cheese
- 3/4 cup grated mozzarella cheese
- 2 1/2 tbsp finely chopped fresh parsley (, or 1 1/2 tbsp dried parsley (Note 1))
- 1/2 tsp salt
- Pepper
- 1/2 cup plain flour
- 1/2 tsp salt
- Black pepper
- 2 eggs
- 2 cups panko breadcrumbs
- Cooking oil ((I used vegetable oil))
Instruction
- Preheat oven to 180C/350F.
- Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
- Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
- Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
- Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
