Mozzarella Balls with Fruity Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
30
- Ingredients
- 3 cups Risotto
- 2 cups dry white wine
- 6 cups Vegetable broth
- 20 baby Bocconcini (about 400 g | 2 cups)
- 1 ¾ cups Cranberry sauce
- Fat (for deep frying)
- flour (for working)
Preparation steps
1.
Cook the risotto rice with the wine and vegetable broth according to the package instructions. Then set aside and let cool.
2.
Drain the mozzarella balls on paper towels.
3.
Heat the oven to 100C (80C fan) 200F, gas 1/4.
4.
Put a little cold risotto in the palm of your hand and press it flat. Put a mozzarella ball in the middle and press the risotto around it. Roll into a ball, using a little flour if it is too sticky.
5.
Heat the fat and deep-fry the mozzarella risotto balls, a few at a time, until golden brown. Drain on paper towels and keep warm in the oven while you fry the rest.
6.
Serve hot with the cranberry sauce.
