Mozzarella-stuffed risotto balls

    1 hour

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


    Lincolnshire, England, UK
    6 people made this

    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 in English (1)


    looks great and tastes great as well  -  12 Feb 2014