Skillet’s Risotto Balls with Corn Pudding

Serving Size: 16


1 cup arborio rice
4 cups vegetable or chicken stock
½ cup minced onion
kosher salt and pepper to taste
1 tablespoon white wine
3 tablespoons butter or olive oil
1 cup flour
5 eggs
¼ cup water
1 quart yellow corn kernels
1 teaspoon salt
2 tablespoons butter
¼ cup Skillet Balsamic & Brown Sugar Bacon Spread


In a medium saucepan, heat the stock to a boil. Season with salt and pepper. In a large saucepan, heat the butter up over medium heat. Cook the onion until soft, about 3 minutes. Add the rice and sauté for 3 minutes. 1st addition: Increase the heat to high on the rice pot and add 1 cup hot stock. Stir constantly until liquid is absorbed and you can see the bottom of the pot with every stir. 2nd addition: Add another 1 cup hot stock. Cook as above until the liquid is gone. 3rd and final addition: Add another 1 cup hot stock and the wine, and cook until liquid is absorbed, stirring constantly. When the liquid is gone, taste the risotto. The rice should be fully cooked but still have some texture. If it is underdone, add a little more hot stock until the rice is cooked. Remove from heat and cool. After the risotto has cooled, take 1 ounce and form a ball with a divot in the middle. Place a bit of bacon jam in the divot and seal risotto around bacon jam. Roll ball in seasoned flour until lightly coated. Place in beaten eggs and then transfer into panko bread crumbs. Fry risotto balls at 350º until crisp and golden brown. Drain on paper towel and serve with Corn Pudding.

For Corn Pudding: Preheat heat a sauté pan on medium heat. Add butter and melt. Add corn and salt . Cook for 5 minutes or until the juice flows from the kernels (do not brown). Add the bacon spread. Place mixture into a blender and blend until smooth. Strain out the contents through a fine mesh strainer. Re-season corn pudding and keep hot for service.