Golden Rice Balls
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
- Ingredients
- 2 ½ cups salt (low sodium)
- 1 cup Risotto
- 2 eggs
- 1 Tbsp butter (melted)
- ¼ cup grated Parmesan
- ⅔ cup fresh Mozzarella (chopped)
- Gluten-free flour (all purpose) flour for dusting
- 1 cup dried breadcrumbs
- sunflower oil (for frying)
- Tomato sauce (or salsa)
Preparation steps
1.
Put the stock into a small pan and bring to the boil. Add the rice and cook for 15–20 minutes until tender. Drain the rice and tip into a bowl and cool.
2.
Add 1 egg, beaten, the butter and the Parmesan and mozzarella. Mix well. With damp hands shape the mixture into small balls. Place a little flour on a plate and roll the balls in it.
3.
Beat the remaining egg and put into a shallow dish. Put the breadcrumbs into another shallow dish. Take one ball at a time and dip in the egg and then roll in the breadcrumbs to coat. Place the balls on a plate and chill for 30 minutes.
4.
Heat a little oil in a frying pan and cook the rice balls for about 5 minutes, turning frequently, until golden brown. Drain on kitchen paper. Serve with tomato sauce or salsa.
5.
Variation
6.
Mini Arancini with tomato
7.
Cut 6 sunblush (semi sun dried) tomatoes in half. After shaping the rice balls, push a small piece of sunblush tomato into the centre of each one. Egg, crumb and cook as in main recipe.
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