Mozzarella is one of the few cheeses that generally has a low sodium content and is available in
In a saucepan, gently fry the onion and garlic in a tablespoon of olive oil for 2 minutes, and then add the rice, stirring to combine.
In another saucepan, add the stock and bring it to a very gentle simmer.
Add the stock to the rice, one ladle at a time, and stir continuously.
Once the stock has been absorbed, add another ladle, repeat until all stock has been absorbed. This will take 20–25 minutes.
Remove the rice from the heat and add half the mozzarella, stirring to combine. Allow to cool a little.
Using the remaining mozzarella, take a small piece in your hand and roll the rice mixture around the mozzarella to form a ball.
Then roll the ball in breadcrumbs. Continue until all the mozzarella has been rolled into balls and coated in breadcrumbs.
In a pan heat a little olive oil to medium heat. Gently fry the balls for a couple of minutes until lightly golden brown all over and heated through so that the mozzarella is warmed and melted inside.
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