Turkey Bolognese with risotto balls

This tasty dish can be served as pass-around food at a party or as a main dinner event. Pour any leftover Bolognese over some pasta for a quick and easy lunch. Ingredients (Makes roughly 8-10 balls) Risotto balls 2 tbsp butter 1 white onion (chopped) 3 cloves garlic (minced) 1 cup Arborio rice 3 cups chicken stock 2 cups water ½ cup Parmesan cheese Salt and pepper 2 tbsp oil Breading 1 cup flour 3 eggs (beaten) 2 cups Panko bread crumbs ½ tbsp parsley flakes Wild turkey Bolognese 3 tbsp olive oil 1 white onion (chopped) 4 cloves garlic (sliced) 1 lb ground wild turkey meat 1 cup red wine 1 can crushed tomatoes, about 28 oz ¼ cup fresh basil (chopped) 1 tsp chili flakes Salt and pepper Directions: risotto balls 1. On medium high heat, melt butter in a large saucepan. 2. Sauté onions and garlic until tender, about 5 minutes. Add Arborio rice and toast for 2 minutes. 3. Add chicken stock and cook for 20-25 minutes on medium heat, stirring constantly. Once rice has absorbed most of the liquid, stir in water and cook for an additional 10-15 minutes. Add Parmesan cheese and season with salt and pepper. 4. Transfer risotto to a container and cool in refrigerator. (While cooling, start wild turkey Bolognese.) Roll cooled risotto into balls the size of a golf ball. 5. Mix parsley flakes with Panko bread crumbs. Into three separate bowls, set out flour, beaten eggs, and bread crumbs. One at a time, roll risotto balls in flour, then egg, then bread crumbs. 6. Heat oil for frying to 370°F. Slowly lower breaded risotto balls into oil. Cook for 4-5 minutes or until golden in colour. Remove from oil and drain on paper towel. Serve hot. Turkey Bolognese 1. In a large saucepan, heat oil over medium high heat, then sauté onions and garlic for 5 minutes. 2. Add ground turkey meat and brown for an additional 3-4 minutes. Deglaze with red wine. 3. Add crushed tomatoes. Cook for 15-20 minutes on medium low heat. Add basil and chili flakes. Season with salt and pepper. 4. To assemble this dish ladle some wild turkey Bolognese onto a plate or bowl. Top with 3-4 risotto balls. Add some whole basil leaves and top with more grated Parmesan for a little extra wow. Originally published in the Ontario OUT of DOORS Wild Food