Mozzarella-stuffed risotto balls
(1)
1 hour
These cheesy balls make an enjoyable starter or canapé. You can also try them with Taleggio or Camembert cut into cubes.
4 people made this
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
- 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.
- 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.
- 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 & ratings
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Reviews in English (1)
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looks great and tastes great as well - 12 Feb 2014
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