Goat Cheese Risotto Balls Recipes

Steps:

• Place the rindless soft goat's cheese in a bowl and roughly mash with a splash extra-virgin olive oil and season to taste. Take small spoonfuls and roll into bite-sized balls. Chill, covered on a baking sheet until ready to use. Roll in coverings of your choice; crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper all work well. Keep in the fridge until ready to serve, with cocktail sticks.
• Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.

Steps:

• Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.
• Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite - you may not need all the stock.
• Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.
• Top with the crumbled goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.