Parmesan Rice Balls
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
20 balls
ingredients
-
risotto
- 400 g arborio rice
- 30 saffron threads
- 1 small onion, finly chopped
- 30 ml extra virgin olive oil
- 30 g butter
- 2 liters hot chicken stock
- 75 g unsalted butter
- 100 g parmesan cheese, grated
- salt
- pepper
- 200 g bocconcini
-
for frying
- 200 g flour
- 3 eggs, beaten
- breadcrumbs
- vegetable oil
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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