Fried Mozzarella Rice Balls

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Fried Mozzarella Rice Balls
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
24
For the risotto
1 onion
1 garlic clove
2 Tbsps vegetable oil
300 grams Arborio rice
200 milliliters dry white wine
700 milliliters Vegetable broth
40 grams freshly grated Parmesan
salt
freshly ground peppers
1 egg
1 tsp freshly chopped thyme
150 grams Mozzarella
Pastry flour (to tack)
600 milliliters vegetable oil (for frying)
How healthy are the main ingredients?
MozzarellaParmesanthymeoniongarlic clovesalt

Preparation steps

1.

For the risotto, finley chop the onion and garlic and sweat in a pan glazed with hot oil. Add the rice, sauté briefly, and deglaze with the wine. Let the rice absorb the wine and then ladle in enough hot broth to cover. Simmer until absorbed and add more broth. Repeat this process until the broth is consumed and the rice is tender (about 25 minutes). Stir in the Parmesan and season with salt and pepper.

2.

Mix the egg and thyme into the risotto and let cool completely.

3.

Cut the mozzarella into small cubes. Shape the risotto into balls and flatten. Put a cube of cheese in the middle of each circle and surround with the rice. Again shape into balls and roll in flour. Gently tap off excess and fry until golden brown in hot fat. Drain on paper towel and serve with fresh lettuce.

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