Recipe by Carolyn Jay
These rice balls have prosciutto added for the meat lovers out there. They are excellent as finger food or a light lunch with salad. The risotto used as the base for this recipe is also delicious on it's own.
- 3 cups chicken stock or 3 cups broth
- 1 1⁄2 cups water
- 30 g butter
- 1 medium brown onion, finely chopped
- 1 crushed garlic clove
- 1 1⁄2 cups arborio rice
- 1⁄2 cup frozen peas
- 1⁄2 cup coarsely grated parmesan cheese
- 4 slices prosciutto, finely chopped
- salt and pepper
- 5 large bocconcini, cut into 1cm pieces
- 1⁄2 cup plain flour
- 3 eggs, beaten lightly
- 2 1⁄2 cups breadcrumbs, approx
- vegetable oil (for deep frying)
Directions See How It's Made
- Place stock and water in a saucepan, bring to boil. Reduce heat to low, cover.
- Meanwhile, heat the butter in a large saucepan; cook onion and garlic, stirring until soft. Add rice; stir to coat in onion mixture. Stir in 1/2 cup of the simmering stock mixture; cook, stirring over low heat until liquid is absorbed. Continue adding the stock mixture in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until the rice is tender.
- Stir in peas, parmesan, prosciutto, season to taste with salt and pepper. Spread risotto mixture thinly onto a large tray to cool for 30 minutes.
- Roll level tablespoons of mixture into balls; press a piece of bocconcini into the centre of each ball, roll to enclose. Coat the risotto balls in flour; shake off excess. Dip in egg and then breadcrumbs to coat.
- Heat oil in a large pan or wok; deep fry the balls in batches until lightly browned and cheese is melted in the centre. Drain on absorbent paper.