Rice Balls

1:43 am on 2 December 2008

Ingredients & Method

Make your favourite risotto … don’t make it too porridgey. Let cool until you are able to handle it then, using damp hands, shape into small balls. Every so often you’ll have to wash your hands and starting again with freshly dampened hands.

Set aside rice balls and deep fry just before serving.

You can’t use risotto from the fridge, it needs to be just cooled down, although the formed balls will keep in a fridge.

Stephen Morris’s wine suggestions


NV Pelorus from Cloudy Bay. Normally $35, often a little bit less on special in December. If it came from France we'd have to pay double that at least. It's elegant and sophisticated. It's got heaps of welcoming fruit - think crisp apples - and a fine delicate and refreshing bead - that's the bubbles to most people. But still has the winemakers' touch of warm bready toasty notes on the nose. Creaming soda for adults!

For those who are looking to spread there dollar even further, I noticed that Yellowglen out of Australia have both their YELLOW and PINK versions out on special for the festive season. $20 for 3 bottles - frivilous, fun, and fine to add a splash of orange juice or peach schnapps to. Even better is some white peach pulp (if you can find it - often easier after Christmas) in the bottom of the glass, and then topped with fizz - the proper BELLINI cocktail.


And as everyone is standing out beside the bbq ...


My plan here is to drink less but drink better. NZ has an ever growing range of boutique brewers who are producing some wonderfully fresh and interesting beers.

Auckland based EPIC have got a fine lager and a very punchy pale ale - both about $20 for a six pack.

And well worth the search is the INVERCARGILL BREWING COMPANY. Their BIMAN lager is the perfect hot day beer. It's made in that Asian, eat with curry, style. $23-25/six pack. No kegs of flat, warm, brown suds here, thanks!

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