Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Paella Fritters
paired with our Russian River Valley 'Amy's Vineyard' Zinfandel


Ingredients
1 box of risotto (Arborio rice)
½ cup white wine
1 yellow onion, diced
3 links spicy sausage diced
1 yellow bell pepper, diced
¼ pound butter, cubed
2 quarts chicken stock
1 tsp. saffron
½ cup parmesan cheese
2 cups panko bread crumbs
Salt & pepper to taste

Directions
Add the saffron to the chicken stock and bring to a boil. Turn down the heat and let simmer. In a large pot cook the sausage until golden, add the onion and peppers and cook until tender. Add the risotto and stir constantly adding a cup of the stock at a time. Cook the rice until tender and there is no tooth to the rice. Fold in the butter and cheese and season to taste. Place the rice on a sheet pan to cool. All of the stock may not be used and in some cases you may need a bit more. When cool form the rice into bite sized balls and place in the bread crumbs to coat. Fry the fritters to order until golden brown. Makes roughly 30 fritters.