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Risotto Balls

Crispy coated risotto balls with gooey mozarella in the middle


Serve with a cream sauce (simmer 600mL cream until reduced then flavour with chopped cheese, dill or other herb of choice ).
Regular breadcrumbs can be used but tend not to give as crispy a finish
Cooking time hard to establish - minimum prep - cooking risotto - chill time then finishing

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Angus Hughson

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Risotto Balls.


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Posted by COOKING_MAMA™ • 4y ago • Report
i thought they were called ARANCINI in italian??? not that i know italian but that what ive told everyone for years when ive made them..... oops
Posted by jackicam • 5y ago • Report
My grandmother used to make these when I was a kid. They're called Suppli in Italian and are absolutely delicious! Great for serving as finger food at parties!
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