Parmesan Rice Balls

"www.cheesemtters.com.au"
 
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Ready In:
1hr 30mins
Ingredients:
15
Yields:
20 balls
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ingredients

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directions

  • heat olive oil and 30g butteer in a heavy based pot.
  • saute onion and saffon untill onion is translucent.
  • add rice stir to coat and toast grains.
  • add st ock ladle full or 2 at a time sirring continuously , when all stock almost evaporated add next lot of stock.
  • once rice is cooked apox 20 minutes add parmesan 75 g butter mix vigorosly with wooden sppon till creamy.
  • season pour onto tray refrigerate till cold.
  • Wet hands roll rice in hands to make a golfr ball sized ball.
  • push a hole in ball with thumb , fill with bococinni and reroll enclosing cheese.
  • Roll in beaten eggs ,flour , eggs again then bread crumbs.
  • fry 17oc untill golden.

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