About this recipe:A wonderful way to serve risotto. Risotto is cooked with ham and peas, then formed into balls stuffed with mozzarella, before being breaded and deep-fried.
Makes: 18 rice balls
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
225g uncooked Arborio rice
125ml dry white wine
600ml boiling chicken stock
75g frozen green peas
50g ham, finely chopped
salt and pepper to taste
40g Parmesan cheese, finely grated
1 egg, beaten
1 tablespoon milk
115g mozzarella cheese, cut into 1.75cm cubes
60g plain flour
110g dry breadcrumbs
250ml vegetable oil for deep frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:35min › Ready in:55min
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until onion is soft but not browned. Pour in the rice and cook stirring for 2 minutes, then stir in the wine and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 75ml at a time, stirring and cooking until the liquid has evaporated before adding more.
When the chicken stock has all been added and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat and stir in the Parmesan cheese. Transfer the risotto to a bowl and allow to cool slightly.
Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the centre and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in breadcrumbs to coat.
Heat oil for frying in a deep fat fryer or large deep saucepan to 180 degrees C. Fry the balls in small batches until evenly golden, turning as needed. Drain on kitchen towels. Keep warm in a low oven while the rest are frying.
These freeze well before or after frying. Fry frozen uncooked rice balls as in step 4. For already fried, reheat in a preheated 180 C / Gas 4 oven for 20 to 25 minutes.
Ive just made the risotto and it is so yummy!
i used ready made veggie stock! also used shallots and a few cloves of garlic instead of what was recommended. i didnt use wine either. i dont think you actually need it as the stock is enough.
looking forward to making the balls later once it all cools down! - 12 Nov 2011