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    Wednesday, July 29, 2015

    Risotto Balls with Cheese recipe


    3 garlic cloves, finely chopped
    1 cup Italian rice (risotto)
    1 teaspoon thyme, chopped
    1/8 teaspoon saffron mixed with 2 tablespoon stock
    4 cups chicken stock, hot
    Salt and pepper
    3 tablespoon parmesan cheese, grated
    3/4 cup mozzarella cheese, small cube
    1 cup breadcrumbs
    1/2 tablespoon paprika
    2 eggs, beaten
    2 cup flour
    Oil for frying


    - Melt butter and oil in a sauce pan over medium high heat, add onion.
    - Cook for 3 minutes until softened, add garlic and rice, and stir for 2 minutes to coat.
    - Add herb and saffron, stir stock gradually (a ladleful at the time), making sure the mixture absorb the stock before adding the next one.
    - Keep stirring for about 20 minutes, season with salt and pepper.
    - Remove from heat, stir in parmesan cheese.
    - Spread risotto on a lined tray and refrigerate for 30 minutes.
    - Mash rice slightly, shape into balls.
    - Make an indent in the center of each ball, place a cube of cheese.
    - Reform into a ball around the filling; continue until done with the remaining.
    - Place breadcrumbs in a shallow bowl, stir in paprika.
    - Season the beaten eggs and place in shallow bowl, same with the flour.
    - Roll each ball in flour (shake off excess), then eggs.
    - Coat well in breadcrumbs.
    - Heat oil in a deep fryer, fry balls in batches until golden brown.
    - Drain on a paper towel.
    - Serve hot with salad.

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    Item Reviewed: Risotto Balls with Cheese recipe Rating: 5 Reviewed By: Mrs. Chef
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