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Ingredients

PIQUILLO PEPPER COULIS

1. 2 tablespoons extra-virgin olive oil
2. 1 tablespoon chopped onion
3. 1 clove garlic, chopped
4. 6 piquillo peppers, seeds removed
5. 2 tablespoons unsalted chicken stock or low-sodium chicken broth
6. 1/ 2 teaspoon freshly squeezed lemon juice

RISOTTO BALLS

1. 1 fennel bulb, fronds removed, bulb cut into 1/8-inch dice
2. 1 bunch flat-leaf parsley, leaves only
3. 7 cups unsalted vegetable stock or low-sodium vegetable broth
4. 8 tablespoons (1 stick) unsalted butter
5. 1 small onion, cut into 1/8-inch dice
6. 2 cups Arborio rice
7. Salt and freshly ground pepper
8. 1/2 cup freshly grated Parmesan cheese
9. 1/4 pound Fontina cheese, cut into small pieces
10. 1 tablespoon Mascarpone cheese
11. 1 tablespoon fennel seeds, toasted
12. 1 tablespoon pastis or anise liquor
13. Piquillo Pepper Coulis (see above)
14. 1/2 cup all-purpose flour
15. 2 large eggs, lightly beaten
16. 1 cup bread crumbs
17. Peanut oil, for deep frying

Description

Food & Wine