Risotto balls with cheese and oregano

Name: risotto balls with cheese and oregano
Total time: 40 min
Yield: 0
Ingredients: 2 tablespoon olive oil; 1 onion; 200 gram risotto rice; 400 milliliters vegetable stock; 75 gram Parmesan cheese; 50 gram blue cheese; 1 tablespoon oregano; nutmeg; 1 egg; 200 gram bread crumbs; 50 milliliters oil; 50 milliliters liquid baking product

Ingredients

2 tablespoon olive oil
1 onion
200 gram risotto rice
400 milliliters vegetable stock
75 gram Parmesan cheese
50 gram blue cheese

1 tablespoon oregano
Nutmeg
1 egg
200 gram bread crumbs
50 milliliters oil
50 milliliters liquid baking product

Directions

Mix the cooled risotto with the cheeses and oregano and season with pepper and nutmeg. Turn 6-8 balls of the rice mixture with wet hands.
First pass them through the egg and then through the breadcrumbs. Repeat this for a thicker crust. Leave stewed in the refrigerator for about 30 minutes.
Heat the oil and fry the risotto balls in about 10 minutes until golden brown. Tasty with a tomato salad with basil.