Risotto with zucchini and speck cubes, light and tasty, perfect for the spring season.
Yields: 28 
Prep: 10Min ~ Cooking Time: 1Min 
Diff: Easy
- 300ml Milk
- 170ml Water
- Salt to taste
- 40g Corn starch
- 50g Grated cheese
- Breadcrumbs
Info
Yields: 28 Prep: 10Min ~ Cooking Time: 1Min Diff: Easy
Ingredients
- 110g Potatoes flakes for instant purée- 300ml Milk
- 170ml Water
- Salt to taste
- 40g Corn starch
- 50g Grated cheese
- Breadcrumbs
Directions
- In a large sauce pane combine the potatoes flakes with the milk. Bring the water to a boil and pour in the mixture of milk and potatoes flakes. Season with a pinch of salt, add the corn starch and the grated cheese. Whisk vigorously.
- Let the mixture chill than add the breadcrumbs until you can handle it.
- Shape into small balls and deep fry until golden brown. Drain on kitchen paper and serve immediately.
