Food & Wine
Risotto balls
These risotto balls bring together a range of rustic flavours from the old country. They serve as the perfect appetiser, or a dish in their own right.
Makes: 10 – 12 risotto balls
Ingredients:
- 500g cold, cooked risotto
- 100g fior di latte mozzarella, cut into 2cm cubes
- Half cup leftover ragu or stew
- 2 eggs, beaten
- 2 cups fine breadcrumbs
- Oil for deep frying
- Freshly grated parmesan for serving
Method:
- Take 40 grams to 50 grams of risotto and roll into a ball in your hands.
- Poke your finger into the centre, stuff in a little mozzarella and ragu, and close up the hole. (You can do up to this stage beforehand then refrigerate until needed.)
- Roll each ball in beaten eggs, then in breadcrumbs until coated.
- Heat the oil until it turns a small cube of bread nicely brown in about 30 seconds.
- Fry the risotto balls in small batches for 4 minutes to 5 minutes or until golden.
- Drain and serve with a little extra grated parmesan.
First appeared on Stuff.co.nz
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