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Mozzarella Risotto Balls

Written by Cjantra on March 11th, 2016.      2 comments



mozzarella balls
Ingredients: 
  • 1 Tbsp Olive Oil 
  • 1 Onion, chopped
  • 500ml Tomato Puree
  • 850ml Vegetable Stock 
  • 5 Garlic Cloves, crushed 
  • 300g Arborio Rice 
  • Small Glass of White Wine 
  • 25g Parmesan 
  • Knob of Butter 
  • Handful of Roughly Chopped Basil 
  • 125g Mad Millie Homemade Mozzarella Balls 
  • 75g Flour 
  • 2 Eggs
  • 125g of Bread Crumbs 
  • 1.5 L of oil 
  • Rocket Salad to Serve
 

Method:
1. Pan 1
  • 1. Add the tomato puree and vegetable stock to a pan on a low heat just to warm it. 
2. Pan 2: 
  • 1. Add olive oil and onion to a heavy based sauce pan covered. Let onion sweat until soft. 
  • 2. Add garlic, simmer for 30 seconds then add rice and stir. 
  • 3. Increase heat to a medium heat, pour in the wine and let it simmer until absorbed. 
  • 4. Take a cup at a time from pan 1 and add to pan 2 on medium heat. Let the rice absorb the liquid.
  • 5. Once all liquid from pan 1 is in pan 2  turn the heat off. Stir in basil and parmesan and butter until melted.
  • 6. Place risotto in fridge to cool. 
3. Shape the risotto into balls and make a hole in the middle.
4. Put mozzarella balls into the holes. Reshape into a ball. Continue to do this with all risotto. 
5. Now start a production line, roll balls in the flour, then the egg, then coat with breadcrumbs. 
6. Chill for 30mins. 
7. Heat oil in a pan at 160°C then start deep frying risotto balls for 8-10 minutes. 
8. Drain in paper towel and then pop in oven for 6-8 minutes to make sure mozzarella is completely melted inside. 
9. Sprinkle with salt and serve with salad. Enjoy!
 
 

2 Comments

Maggie says ...
How many balls does the recipe make?
Mad Millie says ...
Hi Maggie,
this made 12 balls.
 
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