Mozzarella-stuffed risotto balls

    Mozzarella-stuffed risotto balls

    11saves
    1hr


    4 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

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews (1)

    0

    looks great and tastes great as well - 12 Feb 2014

    Write a review

    Click on stars to rate