Prep 10 mins
Cook 40 mins
This is a fabulous recipe that my girls love to help me make (and eat!!). A word of warning though - they are rather moreish! The timings are approximations as I have no idea how long they take us to make. This recipe is from Ursula Ferrigno's Risotto.
- 800 ml vegetable stock
- 50 g unsalted butter
- 275 g risotto rice
- 175 g mozzarella cheese, cut into small cubes
- 6 shallots, finely sliced
- 1⁄2 cup mixed herbs, chopped (parsley, basil & oregano; recipe says handful)
- 1 finely grated large unwaxed orange, zest of
- 6 tablespoons grated parmesan cheese (please use fresh cheese)
- 6 tablespoons olive oil, for frying
- salt and pepper
FOR THE BREADCRUMBS
- 1 egg, lightly beaten
- 50 g fresh breadcrumbs
- Heat stock in a large saucepan and keep on a constant simmer.
- Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
- Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
- Shape rice into 8 balls.
- Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
- Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
- Serve hot or cold.