4 oz. cut into 1/4 inch dice Organic Pâté Basque
2 cups Arborio Rice
8 cups Chicken Stock
1 each small White Onion, finely diced
1 cup White Wine
1 tablespoon Spanish Saffron
1 stick Butter
1 cup Frozen Peas
1 cup Parmesan, grated
6 each Eggs
5 cups Panki
32 oz. Canola or vegetable oil for deep frying
Heat the chicken stock in a pot until simmering. To make the risotto, begin by melting the butter in a large pot over high heat. Once the butter is bubbling, add the rice and the onions and cook until translucent, about 4 minutes. Deglaze with the white wine and reduce until the wine has almost completely evaporated.
Reduce the heat to medium high and add the saffron. Begin by adding 2 oz. of chicken stock at a time, stirring frequently, and continue until the liquid has been added and the rice is cooked.
Turn off the heat and add the cheese, fronzen peas, and pâté. Pour the mixture onto a sheet tray and let cool. Once cool, form the risotto into golf ball-sized spheres. Submerge in the whisked eggs and then coat in the Panko to bread. Fry the risotto ball at 350 F until cooked through and golden brown on the outside.