Risotto balls

Recipe from: 10/27/1999 12:00:00 AM
recipes risotto vegetarian

Ingredients 14
Servings 20
Time

Ingredients

  • 30
    g
    butter
  • 2
    cloves garlic, thinly sliced
  • 250
    g
    arborio rice
  • 200
    ml
    white wine
  • 500
    ml
    vegetable stock
  • 100
    ml
    cream
  • 50
    g
    grated Parmesan cheese
  • 90
    g
    sun-dried tomatoes, thinly sliced
  • 50
    g
    fresh basil leaves, roughly torn
  • salt and milled pepper
  • 150
    g
    mozzarella cheese
  • 2
    eggs, beaten
  • dried breadcrumbs
  • sunflower oil for deep-frying
 

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.
 

Read more on: deep-fry  |  starch
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.