Risotto Balls with Cheese

Ingredients:

2 tablespoons oil
1 tablespoon butter
1 onion, finely chopped
3 garlic cloves, finely chopped
1 cup Italian rice
1 teaspoon thyme, chopped
⅛ teaspoon saffron mixed with 2 tablespoon stock
4 cups chicken stock, hot
Salt and pepper
3 tablespoon parmesan cheese, grated
¾ cup mozzarella cheese, small cube
1 cup breadcrumbs
½ tablespoon paprika
2 eggs, beaten
2 cup flour
Oil for frying

Method:

- Melt butter and oil in a sauce pan over medium high heat, add onion.
- Cook for 3 minutes until softened, add garlic and rice, and stir for 2 minutes to coat.
- Add herb and saffron, stir stock gradually , making sure the mixture absorb the stock before adding the next one.
- Keep stirring for about 20 minutes, season with salt and pepper.
- Remove from heat, stir in parmesan cheese.
- Spread risotto on a lined tray and refrigerate for 30 minutes.
- Mash rice slightly, shape into balls.
- Make an indent in the center of each ball, place a cube of cheese.
- Reform into a ball around the filling: continue until done with the remaining.
- Place breadcrumbs in a shallow bowl, stir in paprika.
- Season the beaten eggs and place in shallow bowl, same with the flour.
- Roll each ball in flour (shake off excess), then eggs.
- Coat well in breadcrumbs.
- Heat oil in a deep fryer, fry balls in batches until golden brown.
- Drain on a paper towel.
- Serve hot with salad.

تصنيف : Cooking