Recipes
Italy Ingredients (7 Servings)
- 350 ml chicken stock
- 125 g Risotto rice
- 125 g Mozzarella, evenly cut into 12
- 100 g flour
- 2 eggs, whisked
- 200 g breadcrumbs
- Salt
- Pepper
- Vegetable oil for frying
Nutritional values (per serving)
Directions
Bring the chicken stock to the boil in a saucepan over a moderate heat. Add the rice and simmer for c. 20 min at a low heat until cooked. Add a little extra water if required. Leave the rice to cool completely.
Squash 2 heaped tbsp. of risotto flat in your hand, place a piece of mozzarella in the centre and squash the rice around it into a ball. Do the same for the rest of the rice and mozzarella – makes 12.
Line a baking tray with greaseproof paper. Prepare three bowls, one with flour, one with beaten egg and one with breadcrumbs. Season the flour with salt and pepper.
Roll each ball in flour, then in egg and finally in breadcrumbs. Shake off the excess breadcrumbs and place on the lined baking tray. Place the tray in the fridge for 20 min.
Pour the vegetable oil into a high-sided pan (c. 5 cm deep) and heat to 175°C. Carefully lower 2-3 balls into the oil and fry for 3-4 min until golden-brown. Remove from the fat, allow to drip and dab with kitchen towel to remove the excess fat. Keep hot until the other balls are ready and then serve immediately.
Serve plain or with tomato sauce. Bon appetito!