- 2 cups uncooked arborio rice
- 4-5 cups beef or chicken stock
- 1/2 chopped brown onion
- 4 cloves garlic, finely chopped
- 2 tablespoons tomyam paste
- 150 grams mince pork
- 1/2 cup frozen mixed vegetables
- 1/4 cup canned tomato
- 1 egg
- 1.5 tablespoons sugar ( you can use shaved palm sugar if you want)
- 1 tablespoon salt
- 1-2 eggs, beaten
- Plain flour
- Panko breadcrumbs
To make the risotto
- Heat up oil in frying pan. At the same time warm up the stock in another saucepan, keep warm on low fire.
- Once the frying pan is hot enough, add in onion and garlic.
- Fry for a few minutes until soft. Then add in tomyam paste.
- Stir for 10-20 seconds, then add in minced pork
- Once the pork is cooked through, add in arborio rice and mix well
- 6. Next step requires a bit of patience. Add in stock to the rice one ladle at a time, wait until the stock is absorbed before adding in the next ladle. Stir well after each addition and make sure you check the bottom of the pan so that the rice is not burnt. Make sure you keep the stock warm in the saucepan over low fire as well. Cook until the rice is al dente.
- 7. When the rice is almost cooked to al dente, add in the canned tomato, all the seasoning and mixed vegetable. Cook for another 2-3 minutes until the liquid is absorbed. Set aside and let cool. It should be a little bit sticky at this stage.
8. Once the rice is cooled, mix in 1 egg and stir thoroughly. This is to bind the mixture together so it's easier to form.
- 9. Form the rice into 18-20 pieces of 4-5cm diameter risotto balls.
- 10. First coat the rice balls in flour, then dip them into beaten egg and then the breadcrumbs. Line them on baking tray and spray with a little bit of olive oil.
Risotto balls ready to go into oven
11. Bake in preheated 200 degrees celcius oven for around 20-25 minutes until the breadcrumbs become crunchy and golden.
12. Serve with Thai sweet chilli sauce.