{thirsty thursday} — risotto balls and creamy avocado dip w/ a seasonal red hoptober ale

13 Sep

these were absolutely SCRUMPTIOUS!!  perfect for the football game, easy to make {if you can stand making the risotto ahead of time earlier in the week}, and out-of-this-world delicious! a coworker suggested this recipe to me when i told her i was trying my hand at risotto… i was eager to try BOTH!

here is my recipe for the mushroom/leek risotto that is beginning this dish. start with that – and 2 eggs and some breadcrumbs… i had *just enough* to make these :

that’s it.  pretty simple so far, huh?  oh, and grab yourself an avocado if you don’t have one around the house, and about a 1/4 cup organic whole milk – for our dip.

coat a medium-sized pan with a little less than 1/2 inch of high-temp cooking oil. i used good ol’ EVOO. heat on low while you prepare the balls 🙂

mold the risotto {which ought to be nice and sticky} into ping-pong sized balls… or smaller, or bigger, whatever you prefer.  i would say i had about 1.5-2 cups leftover from my risotto – which made about a dozen balls.

in one bowl, beat two eggs together and in the other, mix some breadcrumbs with a little S&P.

coat with egg…

then smother in breadcrumbs…

then drop them in the oil, and turn up the heat to about medium.  be careful, watch the oil for splattering…

once brown on one side, flip them over and continue frying. mine held together quite well, i was happy…

i spooned a little oil over the tops as they finished cooking – why not?!

when the outside is nice and crispy, they are ready to go.

i didn’t photograph the avocado dip, because i kind of made it up at the last minute.  i was like, “this needs a dip!” and i grabbed an avocado that needed to be eaten and mixed it with a little whole milk and VIOLA!  a delicious easy and healthy dip for my risotto balls.

just perfect, if i may say so myself.


i washed it down with more than one of these absolutely wonderful seasonal ales from my favourite brewery – new belgium – right here in colorado.  i love how they describe this beer :

“Fall is here and with it our seasonal ale, Red Hoptober. Shining like autumn leaves in a globe glass this beer pours a dark and lovely garnet as it builds a bright, inviting head. The Eldorado hops are bold and present with a distinct, piney flavor while the caramel malt and roasted barley provide a backbone to stand Red Hoptober upright. Centennial and Cascade hops offer hints of citrus, tickling the nose, while the tongue carries a subtle, roasty tone that pairs pleasantly with the warming bite of bitter. Red Hoptober is perfect for shortening days and campfire nights.”

perfect description… it’s been a little chilly here at night and crisp in the morning… this beer is perfect for those first football games where peyton manning reminds me why i started liking it all in the first place –

Broncos-31/ Steelers-19/me-woohoo!

have a great weekend, ya’ll!

11 Responses to “{thirsty thursday} — risotto balls and creamy avocado dip w/ a seasonal red hoptober ale”

  1. Laura Lane September 13, 2012 at 3:01 pm #

    These look insanely good! I literally just sent Ali a recipe yesterday for risotto balls and said that we need to make them. The avocado dip would take them over the top, I’m sure!! Definitely a must try.


    • cooking with audrey September 14, 2012 at 9:51 am #

      that’s so awesome, i’ve noticed sometimes we are on the same page with food. i’ll check your site and i’ll be like “i was going to make that!” hehe. let me know how yours turn out. have you made them before? so simple and something i would’ve never thought of. i am learning so much thanks to this blog haha! the avocado dip definitely made it. didn’t take away from the flavour, but it added to the texture and it was just niiiiice. 😉


  2. Linda Willows September 14, 2012 at 3:07 am #

    All the recipes here are so delicious, I now get hunger pangs when I open the site!!! You have such great taste! I love everything! now really…..will plump up…Love you, Linda


    • cooking with audrey September 14, 2012 at 9:50 am #

      you are so sweet linda, thank you for the kind words! they really mean a lot to me! the thing about my food is it will NOT make you plump up. i use only natural and organically grown ingredients and i keep it low calorie as possible. sometimes you have to splurge 😉 but i believe everything in moderation. love to you!


  3. littleleopardbook September 14, 2012 at 3:58 pm #

    This is a great idea! I always make way too much risotto (rice, pasta, pretty much everything!) and this is a great way to use the leftovers without eating the same risotto all week!


    • cooking with audrey September 19, 2012 at 10:24 am #

      thanks so much, lady! i am all about using up leftovers and transforming the dish if i can 🙂 thanks for reading!!


  4. Our Growing Paynes September 19, 2012 at 10:38 am #

    I love the flavour combinations!



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