Dep fried risotto balls

This was my first attempt at deep frying these, I ate so many I woke up three times in the night. Beware the more factor.

Method

fry the onion and garlic till soft, place in the rice and fry around for two minutes then take off the heat to sit
in another pan fry the chopped mushrooms in the butter and some oil with a good dash of rock salt
place the rice back on the heat and add the mushrooms once they are nice and soft
fill the pan with stock just to cover and leave to sit for 10-15 mins... the trick is to NOT STIR
when the stock has evaporated keep adding more bit by bit but do not stir around as it will make the risotto gluggy
once the rice is done add in the frozen peas and stir around for 1 min
take off heat and let cool for at least an hour
when cool stir through the feta and grated parmesan
roll into bite sized balls in your hands, place each ball in flour first, then egg white then finally bread crumbs

heat peanut oil in a deep pot till it is spitting when you put a breadcrumb in, test the first ball to see if its hot enough, keep the temperature the same the whole way through once you get it right
cook each ball for about 1 minute each and serve immediately, make sure you have lots of people around to share it all with

• Balls
• Deep
• Fried
• Mushrooms
• Risotto