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Ingredients
Italian Rice Balls
- Ingredients
- salt
- 1 bay leaf
- 350 grams short grain rice
- 1 sm can Saffron (0.1 g)
- 50 grams grated Parmesan
- 2 Tbsps butter
- 3 eggs
- peppers (from the mill)
- 200 grams Mozzarella (Or gorgonzola)
- 3 Tbsps Pastry flour
- 80 grams breadcrumbs
- vegetable oil (for frying)
- fresh bay leaves (for garnish)
Bring a pot of 600 ml (approximately 2 1/2 cups) salted water and bay leaf to a boil, pour in the rice and allow to swell at low heat for about 20 minutes, stirring frequently. Dissolve the saffron in 2 tablespoons warm water and stir with the Parmesan into the rice, let cool slightly, then stir in the butter and 1 egg.
For breading, whisk together the remaining eggs in a deep dish or similar container, season with salt and pepper. Cut the cheese into small cubes.
From cooled rice, scoop walnut-sized portions and shape into balls. Press a well in the center with your finger, fill with some cheese cubes and re-form into a ball. Then coat the balls in flour, pass through the egg and coat at the end with the breadcrumbs.
Cook in hot oil in portions until golden brown, 3-4 minutes. Drain on paper towels and serve garnished with bay leaves.
(Percentage of daily recommendation)
| Calorie | 720 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |