Categories: Pasta
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 1/4 cups risotto rice
- 8 cups hot vegetable stock
- 1/2 cup grated Parmesan
- 4 oz. mozzarella, drained and cubed
- 1 egg, beaten
- 2 cups fresh breadcrumbs
- Oil, for deep frying
- Salt and pepper
Directions
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Heat the oil with 2 tbsp of the butter in a deep saucepan. Add the onion and cook, stirring frequently, for 5 minutes or until softened.
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Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2 to 3 minutes or until the grains are translucent.
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Gradually add the hot stock, a ladleful at a time. Add more liquid as the rice absorbs each addition. Cook, stirring, for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
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Remove from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Season with salt and pepper to taste. Let cool completely.
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Place 1 tbsp of the risotto in the palm of your hand. Top with a cube of mozzarella, then place another tbsp of risotto on top. Press together to form a ball, making sure that the filling is fully enclosed. Repeat until all the risotto and mozzarella have been used up.
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Chill the risotto balls for 10 minutes, then dip in the egg. Drain and coat in the breadcrumbs, shaking off any excess. Chill for 10 minutes.
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at enough oil for deep-frying in a large saucepan or fryer to 350-375. Carefully drop in the risotto balls, in batches, and cook for 5 minutes, until golden brown.
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Remove the risotto balls from the oil with a slotted spoon, then drain on paper towels.
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Let cool slightly before serving.