Description
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner – can be frozen.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 2 ½ cups boiling chicken stock
- ½ cup frozen green peas
- 2 ounces finely chopped ham
- salt and pepper to taste
- ½ cup finely grated Parmesan cheese
- 1 egg, beaten
- 1 egg
- 1 tablespoon milk
- 4 ounces mozzarella cheese, cut into 3/4 inch cubes
- ½ cup all-purpose flour
- 1 cup dry bread crumbs
- 1 cup vegetable oil for deep frying
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned. Pour in rice; cook and stir until lightly toasted
- about 2 minutes. Stir in wine; cook
- stirring occasionally
- until liquid has evaporated. Add hot chicken stock to rice
- 1/3 cup at a time
- stirring and cooking until liquid has evaporated before adding more.
- After all of the chicken stock has been added and absorbed
- stir in peas and ham
- then season with salt and pepper. Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly.
- Beat 1 egg in a small bowl; stir into risotto. Beat remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl.
- For each ball
- roll 2 tablespoons risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose. Coat lightly with flour
- dip into milk mixture
- then roll in bread crumbs to coat.
- Heat 1 cup vegetable oil in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).
- Working in batches
- fry rice balls in hot oil until evenly golden
- turning as needed. Drain on a paper towel-lined plate and keep warm in the preheated oven.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 18