Wild Mushroom Risotto Balls with Mozzarella
2 August 2021
Card Color
#000000
Card Label
Vegetarian
Recipe Name
Wild Mushroom Risotto Balls with Mozzarella
Difficulty
Medium
Preparation Time
01:20
Cooking Time
00:10
Total Time
01:30
Serves
10
Ingredients
- 70g Arborio rice
- 10ml Olive oil
- 1/2 Onion, finely diced
- 20g Parmesan, grated
- 1/2 bunch Fresh parsley
- 125g Wild mushrooms, cut into small pieces
- 1/2 Mozzarella ball
- 80g Butter, diced
- 350ml Vegetable stock
- Preference Seasoned flour
- 2 Large free range eggs, lightly beaten
- 85g Breadcrumbs
Method
- Step 1 In a pan of boiling water cook the rice for 6 minutes, drain, run under cold water and set aside.
- Step 2In a separate clean pan heat the oil and add the onion, cook for 2-3 minutes, add the mushrooms and cook for a further 5-6 minutes.
- Step 3Add the rice and stir. Stir in the butter and stock and bring to the boil, then turn down the heat to allow the rice to simmer until cooked through.
- Step 4Stir in the parmesan and parsley and put on a flat tray and leave to cool completely. Refrigerate for 1 hour.
- Step 5Divide the rice into 10 equal quantities and with a piece of mozzarella in the middle roll into balls. Refrigerate for 20-30 minutes.
- Step 6Put the seasoned flour, eggs and breadcrumbs in separate bowls. Take each ball and dust it in the flour, then in the egg and roll in the breadcrumbs.
- Step 7Cook in a fryer at 170C until golden brown.
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