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Ingredients
Fried Mozzarella Rice Balls
- 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)
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.
Mix the egg and thyme into the risotto and let cool completely.
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.