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.
Provided by Boo L
Categories Lunch/Snacks
Time 1h
Yield 12-16 balls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin by making a basic white risotto. Peel and finely chop the onion.
- Melt the butter in a saucepan, and fry the onion for 5 minutes.
- Pour in the white wine and boil rapidly until most of the liquid is gone.
- Add the rice, and stir to coat with the onion and wine.
- 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!).
- 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.
- 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.
- 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!)
- 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).
- Spoon 1tbsp of the risotto into the palm of your hand.
- Place a basil leaf and a piece of mozzarella - about half an inch across - on top of the rice.
- Add another spoon of risotto and shape into a smooth ball.
- Roll the ball in breadcrumbs until evenly covered.
- 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.
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Farooq Alee
[email protected]These risotto balls were perfect! I will definitely be making them again.
Aarif Ansari
[email protected]These risotto balls were a bit too salty for my taste.
Alex Vogt
[email protected]I'm not a fan of risotto, but these balls were really good.
Husnain Altaf
[email protected]These risotto balls were amazing! I'll definitely be making them again.
Eli Stoudemire
[email protected]These risotto balls were a bit bland. I think I'll add more herbs next time.
Kenzie Ballard
[email protected]These risotto balls were the perfect appetizer for my dinner party.
Yuliia Yeromina
[email protected]I'm not sure what I did wrong, but my risotto balls turned out mushy.
Issam Jallad
[email protected]These risotto balls were delicious! I would definitely make them again.
Danielle Todd
[email protected]I thought these risotto balls were just okay. I've had better.
Charlotte trivett
[email protected]These risotto balls were a bit too oily for my taste.
Moneyfame Bruh
[email protected]I had a little trouble getting the risotto balls to hold their shape, but they still tasted great.
Dorcas Chitalu
[email protected]My family loved these risotto balls. They are a great way to use up leftover risotto.
Carmelo Antonio Placeres
[email protected]These were so easy to make and they turned out so well! I will definitely be making them again.
Lule Noor
[email protected]I'm not a huge fan of risotto, but these balls were amazing! The flavors were perfect and the texture was spot-on.
Sameer Brohi
[email protected]These risotto balls were a hit at my party! They were crispy on the outside and creamy on the inside, and the mozzarella cheese was a delicious surprise.