Directions

• In a large saucepan, heat broth and keep warm. In a large skillet,
• saute onion in 2 tablespoons butter and oil for 2-3 minutes or until
• tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir
• in wine and lemon juice. Cook and stir until all of the liquid is
• absorbed.
• Add heated broth, 1/2 cup at a time, stirring constantly. Allow the
• liquid to absorb between additions. Cook just until risotto is
• creamy and rice is almost tender. (Cooking time is about 20
• minutes.) Add the lemon peel, salt, pepper and remaining butter;
• cook and stir until heated through. Transfer to a 15-in. x 10-in. x
• 1-in. baking pan. Cool to room temperature. Cover and refrigerate
• for 1 hour.
• Place flour and eggs in separate shallow bowls. Place bread crumbs in
• another shallow bowl. Shape risotto mixture into 1-1/2 in. balls.
• Dip fritters in the flour, eggs, then bread crumbs.
• In an electric skillet or deep fryer, heat oil to 375°. Fry
• fritters, a few at a time, until golden brown on both sides.
• In a small bowl, combine sauce ingredients; serve with fritters.
• Yield: 1-1/2 dozen (1/2 cup sauce).