Ingredients
-
-
1
-
75
-
150
-
275
-
1
-
-
25
-
-
2
-
125
-
16
-
125
-
-
Directions
Mozzarella-Filled Rice (Risotto) Balls, A lovely starter or great finger food for a buffet Makes a great meal served with garlic bread and salad Definitely worth making for its own sake, but is also a great way to use up leftover risotto This originally came from the Good Housekeeping Vegetarian book , The recipe was very tasty, but I had a hard time with them falling apart, usually in the pan I think next time I will cut back on the egg as that I think the problem was they were too moist, perhaps I should have used smaller eggs The recipe for the risotto alone was wonderful and I think I would use it sometime when I am just making risotto I served this with salad as a dinner Made for PAC Spring 2010 , A lovely starter or great finger food for a buffet Makes a great meal served with garlic bread and salad Definitely worth making for its own sake, but is also a great way to use up leftover risotto This originally came from the Good Housekeeping Vegetarian book
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Steps
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1
Done
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Begin by Making a Basic White Risotto. Peel and Finely Chop the Onion. |
|
2
Done
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Melt the Butter in a Saucepan, and Fry the Onion For 5 Minutes. |
|
3
Done
|
Pour in the White Wine and Boil Rapidly Until Most of the Liquid Is Gone. |
|
4
Done
|
Add the Rice, and Stir to Coat With the Onion and Wine. |
|
5
Done
|
One Ladle at a Time, Add the Stock, and Simmer Until Almost Completely Absorbed (keep an Eye on This - It'll Stick to the Bottom of Your Pan Like Nobody's Business!). |
|
6
Done
|
Continue Until the Rice Has Been Cooking For ~20 Minutes and It Is Soft and Creamy but Still Has a Little Bit of Bite to It. |
|
7
Done
|
Season Generously (if You Can't Find Fresh Basil Then at This Point Stir in a Healthy Portion of Dried Basil or Mixed Herbs) and Add the Parmesan. |
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8
Done
|
Stir in the Beaten Egg (if You're Making a Big Batch and Planning to Eat Some, Then Obviously Do This After You've Taken Out Tonight's Meal!) |
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9
Done
|
Allow to Cool Completely (ideally Overnight - but Half an Hour in the Fridge Should Do It. It's Just Easier to Handle When Completely Cold). |
|
10
Done
|
Spoon 1tbsp of the Risotto Into the Palm of Your Hand. |
|
11
Done
|
Place a Basil Leaf and a Piece of Mozzarella - About Half an Inch Across - on Top of the Rice. |
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12
Done
|
Add Another Spoon of Risotto and Shape Into a Smooth Ball. |
|
13
Done
|
Roll the Ball in Breadcrumbs Until Evenly Covered. |
|
14
Done
|
Heat a Pan of Oil (use the Smallest Pan You Have Available to Minimise Wastage) Until It Is Smoking Hot and Then Fry the Balls, a Few at a Time, For 3-5 Minutes Until Golden Brown. |
