Categories: Pasta

Ingredients

• 1 tbsp olive oil
• 3 tbsp butter
• 1 small onion, finely chopped
• 2 1/4 cups risotto rice
• 8 cups hot vegetable stock
• 1/2 cup grated Parmesan
• 4 oz. mozzarella, drained and cubed
• 1 egg, beaten
• 2 cups fresh breadcrumbs
• Oil, for deep frying
• Salt and pepper

Directions

1. Heat the oil with 2 tbsp of the butter in a deep saucepan. Add the onion and cook, stirring frequently, for 5 minutes or until softened.

2. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2 to 3 minutes or until the grains are translucent.

3. Gradually add the hot stock, a ladleful at a time. Add more liquid as the rice absorbs each addition. Cook, stirring, for 20 minutes, or until all the liquid is absorbed and the rice is creamy.

4. Remove from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Season with salt and pepper to taste. Let cool completely.

5. Place 1 tbsp of the risotto in the palm of your hand. Top with a cube of mozzarella, then place another tbsp of risotto on top. Press together to form a ball, making sure that the filling is fully enclosed. Repeat until all the risotto and mozzarella have been used up.

6. Chill the risotto balls for 10 minutes, then dip in the egg. Drain and coat in the breadcrumbs, shaking off any excess. Chill for 10 minutes.

7. at enough oil for deep-frying in a large saucepan or fryer to 350-375. Carefully drop in the risotto balls, in batches, and cook for 5 minutes, until golden brown.

8. Remove the risotto balls from the oil with a slotted spoon, then drain on paper towels.

9. Let cool slightly before serving.

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