Name: Risotto balls
Yield: 20 servings
Cuisine: Boil
Ingredients: 30.00 g butter; 2.00 garlic cloves, thinly sliced; 250.00 g rice arborio; 200.00 ml wine white; 500.00 ml stock vegetable; 100.00 ml cream; 50.00 g parmesan cheese grated; 90.00 g sun-dried tomatoes thinly sliced; 50.00 g fresh basil roughly torn; salt and freshly ground black pepper; 150.00 g mozzarella cheese; 2.00 eggs beaten; breadcrumbs dried; sunflower oil for deep frying

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Ingredients (14)

30.00 g	butter
2.00	garlic — cloves, thinly sliced
250.00 g	rice — arborio
200.00 ml	wine — white
500.00 ml	stock — vegetable
100.00 ml	cream
50.00 g	parmesan cheese — grated
90.00 g	sun-dried tomatoes — thinly sliced
50.00 g	fresh basil — roughly torn
	salt and freshly ground black pepper
150.00 g	mozzarella cheese
2.00	eggs — beaten
	breadcrumbs — dried
	sunflower oil — for deep frying

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Method:

Melt butter in a heavy-based pan. Add garlic and fry for 1 minute. Add rice and stir to coat thoroughly in butter. Add wine and cook, stirring, until absorbed.

Gradually add stock, then cream and cook until rice is al dente, about 15 minutes. Stir in Parmesan, tomatoes and basil, season and leave to cool.

Cut mozzarella into 20 cubes.

Shape risotto into bite-sized balls, moulding each around a mozzarella cube.

Roll balls in egg, then breadcrumbs, and deep-fry in oil until golden.

Serve hot.