Risotto Balls with Cheese

Prep. 20 mins

Cooking 10 mins

Serving 4

Light

INGREDIENTS Measurements

2 tablespoons oil

1 tablespoon butter

1 onion, finely chopped

3 garlic cloves, finely chopped

1 cup Italian rice (risotto)

1 teaspoon thyme, chopped

1/8 teaspoon saffron mixed with 2 tablespoon stock

4 cups chicken stock, hot

Salt and pepper

3 tablespoon Parmesan cheese, grated

3/4 cup mozzarella cheese, small cube

1 cup breadcrumbs

1/2 tablespoon paprika

2 eggs, beaten

2 cup flour

Oil for frying

- Melt butter and oil in a sauce pan over medium high heat, add onion.
- Cook for 3 minutes until softened, add garlic and rice, and stir for 2 minutes to coat.
- Add herb and saffron, stir stock gradually (a ladleful at the time), making sure the mixture absorb the stock before adding the next one.
- Keep stirring for about 20 minutes, season with salt and pepper.
- Remove from heat, stir in parmesan cheese.
- Spread risotto on a lined tray and refrigerate for 30 minutes.
- Mash rice slightly, shape into balls.
- Make an indent in the center of each ball, place a cube of cheese.
- Reform into a ball around the filling; continue until done with the remaining.
- Place breadcrumbs in a shallow bowl, stir in paprika.
- Season the beaten eggs and place in shallow bowl, same with the flour.
- Roll each ball in flour (shake off excess), then eggs.
- Coat well in breadcrumbs.
- Heat oil in a deep fryer, fry balls in batches until golden brown.
- Drain on a paper towel.
- Serve hot with salad.