Risotto Cheese Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 512 mg | (51 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 shallots
- 1 garlic clove
- 3 Tbsps olive oil
- 250 grams Arborio rice (or Vialone)
- 100 milliliters dry white wine
- 600 milliliters Beef broth
- 150 grams freshly grated Parmesan
- fresh cracked peppers
- salt
- 1 egg
- 1 scoop Mozzarella (125 grams)
- 2 egg whites
- breadcrumbs
- 3 Tbsps finely chopped parsley
- vegetable oil (for frying)
Preparation steps
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté garlic gently. Add rice and sauté briefly until the rice grains are translucent and have absorbed all the oil. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Stir in 2 teaspoons butter, then remove from the heat, stir in the Parmesan and season with salt and pepper. Let rice rest for about 20 minutes until it has cooled somewhat, then stir in whole egg.
Drain the mozzarella and cut into small cubes. Using a small portion of rice, roll into a ball, then press flat. Place a cube of mozzarella in the middle and surround with rice. Again roll into a ball. Dip rice balls in whisked egg whites, then roll in seasoned breadcrumbs (mixed with parsley).
Fry in batches in hot oil until golden brown, 4-5 minutes. Drain the rice balls on paper towels and serve hot.
