Italian Rice Balls (Suppli Di Riso) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a fabulous recipe that my girls love to help me make (and eat!!). A word of warning though - they are rather moreish! The timings are approximations as I have no idea how long they take us to make. This recipe is from Ursula Ferrigno's Risotto. Ingredients:
800 ml vegetable stock |
50 g unsalted butter |
275 g risotto rice |
175 g mozzarella cheese, cut into small cubes |
6 shallots, finely sliced |
1/2 cup mixed herbs, chopped (parsley, basil & oregano; recipe says handful) |
1 finely grated large unwaxed orange, zest of |
6 tablespoons grated parmesan cheese (please use fresh cheese) |
6 tablespoons olive oil, for frying |
salt and pepper |
1 egg, lightly beaten |
50 g fresh breadcrumbs |
Directions:
1. Heat stock in a large saucepan and keep on a constant simmer.
2. Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
3. Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
4. Shape rice into 8 balls.
5. Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
6. Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
7. Serve hot or cold.
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