Rice-mozzarella balls with arugula

Name: rice-mozzarella balls with arugula
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 onion shredded; 2 teaspoon lemon zest; 400 gram risotto rice; 1 liter vegetable stock of tablet; 1 liter herbal broth from tablet; 50 gram Parmesan cheese grated; 25 gram butter; 100 gram Mozzarella in small blocks; frying oil; 2 egg; 100 gram bread crumbs; 75 gram arugula

Try these delicious Rice mozzarella balls with arugula too

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Heat the oil and fry the onion. Add the lemon zest and rice and stir fry until the rice grains shine.
Heat the broth and add it while stirring in portions at the rice until all the moisture is absorbed and the rice is al dente (20-25 minutes).
Then stir in the cheese, butter and salt and pepper. Allow the rice to cool.
Form of 2 tablespoons rice a ball. Press a dimple into it and put a cube of mozzarella in it.
Press the rice around the cheese and form round balls. Put them in the refrigerator until use. (This can all be done a day in advance).
Heat the frying oil to a maximum of 180 ° C. Beat the eggs in a deep plate and sprinkle breadcrumbs in another deep plate.
Roll the rice balls first through egg and then through breadcrumbs. Bake them in 3-4 minutes in 3-4 minutes until golden brown.
Remove them from the pan and let them drain on kitchen paper. (If necessary, keep them warm in an oven at 150 ° C). Serve them on arugula.