Ingredients for 2 people:

• 1 bottle of 525ml ORGANIC TONKOTSU STYLE BASE BROTH FOR RAMEN
• 1 -2 shallots
• olive oil
• 250g risotto rice
• 5cl sake or 10cl white wine
• 2 tbsp Risotto Deluxe organic spice
• butter
• approx. 150 g Parmesan
• Salt pepper
• 150g kimchi
• 100g panko
• 2-3 eggs
• 100g flour
• (Japanese) mayonnaise
• 1-2 tbsp Spicy Chili Crunch
• Oil for deep frying

And so it goes:

• Sauté the shallots in a little olive oil until translucent.
• Add the risotto rice and sauté for about 1 minute and deglaze with a little sake.
• Pour in a little warm broth, season with Risotto Deluxe and let it boil down slightly.
• Pour in the remaining broth in 2-3 steps, always letting it boil down slightly.
• As soon as the rice is cooked, remove the pot from the heat, add a few flakes of butter and the grated Parmesan and stir in.
• Season with salt and pepper if necessary.
• Spread the finished risotto on a flat dish, cover with baking paper and let it cool (you can also prepare the risotto the day before)
• Drain kimchi and chop finely.
• Set up a breading line: 1x bowl with panko, 1x bowl with beaten egg, 1x bowl with flour
• Mix some Japanese mayonnaise with Spicy Chili Crunch.
• Fill a handy portion of risotto with some KImchi and shape into a ball.
• Dip the ball in flour, then dip in the egg and finally coat in panko breading.
• Fry the balls in hot fat until crispy and golden.
• Enjoy the Kimchi Risotto Ballz with chili mayo.