Risotto balls

These risotto balls bring together a range of rustic flavours from the old country. They serve as the perfect appetiser, or a dish in their own right.

Makes: 10 – 12 risotto balls

Ingredients:

• 500g cold, cooked risotto
• 100g fior di latte mozzarella, cut into 2cm cubes
• Half cup leftover ragu or stew
• 2 eggs, beaten
• 2 cups fine breadcrumbs
• Oil for deep frying
• Freshly grated parmesan for serving

Method:

1. Take 40 grams to 50 grams of risotto and roll into a ball in your hands.
2. Poke your finger into the centre, stuff in a little mozzarella and ragu, and close up the hole. (You can do up to this stage beforehand then refrigerate until needed.)
3. Roll each ball in beaten eggs, then in breadcrumbs until coated.
4. Heat the oil until it turns a small cube of bread nicely brown in about 30 seconds.
5. Fry the risotto balls in small batches for 4 minutes to 5 minutes or until golden.
6. Drain and serve with a little extra grated parmesan.

First appeared on Stuff.co.nz

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