Dilmah Seven Star Tea


Food : Main Courses



  • 250g vegetable stock
  • 10g olive oil
  • 25g white onion, finely chopped
  • 5g garlic cloves, crushed
  • 100g arborio rice
  • 15g grated parmesan
  • 2g salt
  • 1g white pepper, grounded
  • 55g eggs
  • 50g Japanese breadcrumbs
  • 35g plain flour
  • 30g egg tofu cut into 1cm pieces
  • 1l vegetable oil, for deep-frying
  • 100g tomato coulis
  • 5g fresh chervil (garnish)


  • Place the stock in a saucepan and bring to the boil.
  • Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring occasionally until the onion is soft.
  • Add the rice and glaze the grains until slightly glassy.
  • Add 125ml of the simmering stock to the rice and stir constantly with a spoon until the liquid is completely absorbed.
  • Continue to add the stock, 1 ladle at a time, stirring occasionally and allowing the liquid to be absorbed before adding the next ladle.
  • Simmer for 20 minutes or until the rice is al dente and the risotto is creamy.
  • Stir in the parmesan. Season with salt and freshly ground white pepper. Set aside for 2-3 hours to cool completely.
  • Add half of the eggs and stir until well combined
  • Place the breadcrumbs in a GN tray. Place the flour in a GN tray. Crack the remaining eggs into a stainless steel bowl and whisk lightly.
  • Use wet hands to shape 2 tablespoons of the rice into a ball. Press your thumbs into the center of the ball to make an indent. Place a piece of egg tofu in the indent then mould the rice mixture around the tofu to enclose. Repeat with the remaining rice mixture and tofu to make the balls.
  • Roll the rice balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs and lightly press to coat. Place on a GN tray, cover with glad wrap and place in the fridge for 30 minutes.
  • Add enough oil in a large saucepan and heat to 190°C over medium-high heat. Add desired number of rice balls to the oil and deep fry until golden. Remove and place on paper towel to absorb excess oil.
  • Place the rice balls on a serving plate and serve with tomato chutney.

Created by : Yuli Hariyanto