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Risotto Balls

Recipe submitted by Scarlet Devil

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Crispy coated risotto balls with gooey mozarella in the middle

Serves 4

Ingredients

Large saucepan vegetable stock (gluten free)
2 shallots
1 teaspoon garlic
200g aborio rice
1 tablespoon basil
1 tablespoon parsley
80g semi-dried tomatoes
100g block mozzarella
60g butter
Gluten free breadcrumbs
Sufficient oil to deep fry

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Method

Bring pot of stock to the boil
Finely chop onion, tomatoes and herbs
Heat butter in saucepan and add onion and garlic
Stir until softened and add raw rice
Add enough boiling stock to almost cover rice, stir
Continue to add stock 1 ladle at a time, only adding more when last is absorbed
Continue to add stock until rice is soft, stirring continuously
Stir in tomatoes and herbs, and season to taste
Allow to cool
Chop mozzarella into 1cm cubes
Roll heaped tablespoons of risotto into balls, press a piece of cheese into the centre
Roll to close, then coat in gluten free breadcrumbs
Deep fry until golden

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Notes & Tips

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

Recipe Rating

Preparation Time: 5M

Cooking Time: 40M

What do you think?

COOKING_MAMA February 2010

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

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jackicam November 2009

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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