Italian Rice Balls (suppli Di Riso)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 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
• 1 egg, lightly beaten
• 50 g fresh breadcrumbs

Recipe

• 1 heat stock in a large saucepan and keep on a constant simmer.
• 2 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.
• 3 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.
• 4 shape rice into 8 balls.
• 5 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.
• 6 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.
• 7 serve hot or cold.