Risotto Balls
Recipe submitted by Scarlet Devil
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
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
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
