No3 risotto Dutch bitterballs

number of people

10 persons Serves 10

preparation time

135 minuten PT135M


  • 300 g risotto rice
  • 200 g mushroom mix
  • 1 shallot
  • 1 clove of garlic
  • 1 sprig rosemary
  • 200 g Bettine No3
  • 150 ml white wine
  • 500 ml vegetable stock
  • 2 eggs
  • 50 g flour
  • 100 g panko crumbs
  • 500 ml sunflower oil (or a deep fryer)
  • Olive oil, salt and pepper

kitchen equipment


Looking for an appetizer for this Christmas season? Then try these risotto croquettes with Bettine goat's cheese! These Dutch bitterballs / croquettes are perfect to go with drinks. But you can also serve them as a separate appetizer. With any luck, you'll have some left over for snacking on the day after.

Chop the mushroom mixture, shallot, garlic and rosemary. Crumble the goat's cheese.
Heat olive oil in a frying pan. Fry the shallot, garlic and rosemary. Add the rice and fry for two minutes. Then add the mushrooms, deglaze with the white wine.
Cook the risotto while stirring, adding a little stock each time it is on the verge of going dry. When the risotto is almost cooked, add the goat's cheese and stir until it is all melted through. Season with salt and pepper. Let the risotto cool completely, preferably in the refrigerator.
Beat the eggs in a deep plate, and put the flour and the breadcrumbs each in deep plates.
Roll 20 balls of the risotto with wet hands. Put them first through the flour, then through the egg and finally through the panko.
Heat the oil to about 180 degrees (or until it bubbles when you throw in a piece of panko). Deep-fry the risotto balls in four to five minutes until golden brown and cooked. Serve warm.

Tip: delicious with truffle mayonnaise.

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