MANILA, Philippines?Lent is always the perfect time to create new meatless edibles?like these Molten Cheese Risotto Balls, little balls of risotto crumbed and deep-fried until golden brown.

Great as an appetizer or an entree, they?re served with spicy jalapeno sauce for dipping. Do not be deceived by the small size of the risotto balls; each one is very filling and oozing with melt-in-your-mouth cheese.

Most home cooks find risotto, the quintessential Italian rice dish, a difficult dish to cook. It?s prepared by stirring the rice constantly under low fire until al dente (cooked through, but still a bit firm in the middle). Fish, chicken or beef stock is added to intensify the flavor.

Chef Frederick Arellano of Chelsea Market and Café at Serendra, Bonifacio Global City (tel. 9097911) shows how to prepare risotto and turn them into tasty fried balls. This recipe, simple but delicious, is one of the sought-after dishes in Chelsea.

The traditional use of Arborio rice is required here since it has the consistency of paella. Arborio is available in delis such as Santi?s and Terry?s.

Like the Italian pasta, risotto can be prepared in half an hour or less. ?The key is to use a good Arborio rice, a healthy quantity of a pure, clear stock of either vegetable, chicken or fish,? says Arellano.

Slowly pour the stock in small amounts onto the rice. Keep stirring while the rice absorbs it.
When it?s absorbed, add a little more stock. Stir again to cook evenly and prevent sticking to the bottom of the pan.

Ingredients
1 c vegetable oil
1 ? c Arborio rice
2 pc onion, white, chopped
2 l chicken stock
3 c grated cheddar cheese
3 c grated mozzarella cheese
For breading:
250 g all-purpose flour
5 pc eggs
250 g breadcrumbs
1 c diced feta cheese or blue cheese

For Jalapeño Sauce:
3 c milk
2 pc white onion, quartered
1 tbsp cloves
3 pc bayleaf
2 tbsp black peppercorn
6 pc jalapeno sliced
3 c mozzarella
3 c quick-melt cheese
Cornstarch dissolved in water

1. SAUTE onions until translucent in a medium-heat sauce pan with oil. Add Arborio rice and stir gently. Add stock. Stir continuously until risotto is al dente.

2. ADD mozzarella and cheddar cheese. Turn down heat and stir mixture continuously until the cheese melts. Transfer rice to a large baking sheet. Let it cool to room temperature.

3. MOLD risotto into a ball.

4. INSERT a cube of feta cheese or blue cheese into each ball and reshape into a ball again.

5. COAT ball in flour and dip in the beaten eggs. Then roll it on the breadcrumbs.

6. DEEP-FRY till golden brown.

7. TRANFER risotto balls to a serving platter and garnish with parmesan cheese.

8. TO prepare the jalapeno sauce, place milk in a sauce pan in medium heat. Add onions, peppercorns, cloves and bay leaf. Simmer for few minutes.

9. STRAIN the milk mixture. Transfer into another sauce pan. Add mozzarella and cheddar cheeses.

10. ADD cornstarch to thicken the mixture. Add sliced jalapeno. Simmer. Set aside until use.

11. MOLTEN Cheese Risotto Balls

For suggestions, e-mail the author at vbaga@inquirer.com.ph