Ingredients

• 2 c arborio rice
• 2 tbsp butter
• 1 onion, chopped
• 3 1/2 c vegetable stock
• 1 c grated mozzarella
• 1/2 c fresh sage, chopped
• 2 egg yolks
• 1 1/2 c lour
• 1 egg, whisked with 1 c milk
• 3 c breadcrumbs
• 2 1/2 c vegetable oil for frying.

Directions

1. Brink stock to a simmer in a large pot.

2. Melt butter in another pan and add onion. Saute for 2-3 minutes.

3. Add the rice to the butter and onion and stir 1 minute. Add the stock to the rice in small amounts. Continue until the stock is all used and the rice is cooked. Remove from heat and stir in mozzarella, sage, salt and pepper. Set rissotto aside to cool, then mix in the egg yolks and refridgerate for 2 hours.

4. Mould into 20 balls and refridgerate for 30 minutes.

5. Then dip each into the flour, milk/ egg wash and then breadcrumbs.

6. Heat vegetable oil in a deep pot. Fry in batches until golden brown.

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