Risotto balls with mozzarella
A tasty recipe. The snack contains the following ingredients: risotto rice (500 g pack), vegetable stock tablet, Parmesan cheese (grated), eggs, Italian herbs (12 g jar), mini mozzarella balls (cheese, 150 g), flour, bread crumbs (150 g) and sunflower oil .
Bring 360 ml of water with the rice to the boil. Stir and add the bouillon tablet. Stir through, reduce the heat and let the rice with the lid on the pan in 10 minutes almost overcooked. Stir occasionally to avoid caking. Leave to cool for 1 hour with the lid on the pan. Mix the rice with the Parmesan cheese, 1 egg and herbs and season with salt and pepper. Divide the rice into 20 equal portions. Take a portion of rice and roll it with moist hands to roll the bread mozzarella. Make sure the rice completely envelops the mozzarella. Beat the 2 remaining eggs. Roll the balls through the flour, then through the egg and then through the breadcrumbs. Heat the oil in a large pan and fry the balls in 2 portions in 5 min. Brown. Drain on kitchen paper.
You can make the balls a few hours in advance. Keep them covered in the refrigerator and deep fry just before serving.
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