Wild Mushroom Risotto Balls with Mozzarella

Wild Mushroom Risotto Balls with Mozzarella

2 August 2021
Card Color
#000000
Card Label
Risotto
Recipe Name
Wild Mushroom Risotto Balls with Mozzarella
Difficulty
Easy
Total Time
 00:45
Serves
Approx. 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 2 In 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 3 Add 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 4 Stir in the parmesan and parsley and put on a flat tray and leave to cool completely. Refrigerate for 1 hour.
  • Step 5 Divide the rice into 10 equal quantities and with a piece of mozzarella in the middle roll into balls. Refrigerate for 20-30 minutes.
  • Step 6 Put 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 7 Cook in a fryer at 170C until golden brown.
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Author:

Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.