Deep-fried Rice Balls with Filling the Italian Way
Ingredients
- For the risotto
- 2 Tbsps butter
- 300 grams Arborio rice
- 200 milliliters dry white wine
- 700 milliliters vegetable stock
- 40 grams freshly grated Parmesan
- salt
- freshly ground peppers
- 2 eggs
- For the filling
- 1 onion
- 1 garlic clove
- 80 grams green Peas
- 150 grams Veal fillet ((ready to cook)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 2 Tbsps dry white wine
- 4 Tbsps Veal stock
- 1 tsp dried oregano
- 100 grams Provolone cheese
- For assembly
- 700 milliliters vegetable oil (for frying)
- 75 grams Pastry flour (to tack)
- 150 grams breadcrumbs (to tack)
Preparation steps
Melt 2 tablespoons of butter in a saucepan. Add the rice, pour in the wine, and sauté. Continue to stir and pour in 1 ladle of the vegetable stock, until almost all liquid is absorbed. Continue to add vegetable stock in this manner until risotto is cooked. Mix the Parmesan with the finished risotto, season with salt and pepper. Stir in an egg and leave the risotto to cool completely.
Peel the onion and garlic and chop finely. Rinse the meat, pat dry and cut into very small cubes. Thaw the peas. In a pan, heat the oil and braise the onion with the garlic until translucent. Add the meat and fry. Stir in the tomato paste and deglaze with the wine and stock. Season with salt and pepper and let simmer over medium heat for 10-15 minutes. Mix in the peas, heat, and season with oregano. Cut the cheese into very small cubes. Remove a small portion of risotto, and form into a ball. Flatten the ball and enclose some of the diced cheese and meat inside. Continue until all risotto and filling is used.
Heat the vegetable oil in a saucepan (it's hot when bubbles appear on a wooden spoon handle).
Roll the balls in flour. Then roll the balls in the beaten egg and bread crumbs. Fry in the vegetable oil until golden brown. Drain on paper towel. Serve.
