Mozzarella-stuffed risotto balls

Mozzarella-stuffed risotto balls


3 people made this

About this recipe: These cheesy balls make an enjoyable starter or canapé. You can also try them with Taleggio or Camembert cut into cubes.

havelockacademy Lincolnshire, England, UK

Serves: 4 

  • 400g fresh mushroom risotto
  • ½ (150g) package Galbani® mini mozzarella cheese balls
  • 100g plain flour
  • 2 large free-range eggs, beaten
  • 130g ready-made lemon and pepper breadcrumbs
  • vegetable oil for frying
  • lemon wedges and tomato salsa to serve

Prep:20min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:1hr 

  1. Chop any large pieces of mushroom in the risotto. Drain the mozzarella balls. Press 1 ball into 1 tablespoon risotto and shape to encase the cheese. Repeat to make 12 risotto balls.
  2. Put the flour, eggs and breadcrumbs onto 3 separate large plates. Roll the risotto balls in the flour, then the eggs and finally in the breadcrumbs. Put on a plate and chill for 30 minutes or overnight.
  3. Fill a medium pan with oil to 5cm, then heat until a cube of bread turns golden in 30 seconds. Fry the balls until golden brown, 3 to 4 minutes. Drain well on kitchen paper. Serve hot with lemon wedges to squeeze over and a tomato salsa to dip.

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Reviews (1)


looks great and tastes great as well - 12 Feb 2014

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