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 Risotto Balls with Mozarella Recipe


We show two risotto balls with our sweet and sour pork recipe. Also serve them as a very special starter. The risotto can be pre-prepared and stored in the fridge for the final frying.

KEY POINTS

 Preparation Time:  20 mins  Cooking Time:   40 minutes
 How Difficult  Medium  Freeze?   Uncooked yes
 Servings

4 starters


INGREDIENTS
Ingredients

Imperial

Metric

Italian risotto rice

5oz

140 g

Mozarella or Emmental Cheese 3oz 80g
Parmesan cheese (fresh grated if possible) 1oz 25 g
Butter oz 20 g
Onion medium medium
Garlic clove 1 medium 1 medium
Vegetable stock pint 350 ml
Dried thyme teaspoon teaspoon
Dry white or rose wine   glass glass
Olive oil (for the risotto) 2 tablespoons 2 tablespoons
Cooking oil (to fry the balls) pint 300ml
Egg 1 1
White bread 2 slices 2 slices
Flour 2oz 55g
Salt and pepper To taste To taste

COOKING EQUIPMENT
1 medium frying pan
1 pan to deep fry the risotto balls
A ladle if possible but not necessary

PREPARATION
Finely chop the garlic cloves
Finely chop the onion
Finely grate the parmesan cheese
Lightly whisk the egg
Make breadcrumbs from the bread by choppping in a food processor. Alternatively, warm the bread in the oven until it starts to dry out then break into breadcrumbs with your hands.

Method

Finely chop the onion and garlic. Put two tablespoons of olive oil in the frying pan at a lowish heat and add the onion and garlic. Cook at low temperature for around 15 minutes. Stir frequently.

The idea is to soften the onions rather than brown them.

 
Turn up the heat to medium and add the risotto rice to pan.  Stir for two minutes until the rice is coated with the oil. 

 
Add the wine to the rice and onions and cook for a few minutes until the rice has absorbed most of the liquid.

Two ladle fulls at a time, add the stock to the risotto and wait until most of the moisture has been absorbed before adding more stock. This slow process forces starch out of the rice giving risotto it's creamy texture.

Add wine and stock to the rice

 

It should take 20 to 25 minutes to add all the stock at which point the rice should be moist with only a little free liquid.

Add salt and pepper.

 
Remove the pan from the heat and add in the parmesan, butter and thyme. Stir well to fully mix all ingredients together.



Put the risotto in a bowl, cover with cling film and place in the fridge for an hour. 

When the risotto has cooled, form it into little balls about the size of a golf ball. With your finger, make a hole in the risotto ball and place a small piece of mozzarella cheese in it. Cover the cheese with risotto so that the cheese is enclosed in the middle of the ball. Repeat this until all the risotto has been used. Mozzarella risotto balls uncooked

With the breadcrumbs, flour and egg to hand, take each ball, roll it in the flour, roll it in the egg and then roll it in the breadcrumbs. 

You will end up with risotto balls coated on the outside with breadcrumbs (click picture to enlarge).


Heat the oil in a pan to a medium heat and add about four or five risotto balls. They  should sizzle lightly. Cook for about 2 minutes until they are well browned.

Remove from the oil and place on a plate. Repeat until all the risotto balls are cooked.


Mozzarella risotto balls The risotto balls can be served with vegetables as part of a main course meal. Alternatively they make a great starter served with some salad.

CLICK HERE FOR MORE ITALIAN RECIPES

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