Rice Balls with Mozzarella
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Rice Balls with Mozzarella
Ingredients
- Arborio rice - 8.8 oz
- Olive Oil - 2 tablespoons
- Chicken Broth - 1½ l
- Basil - 2 tablespoons
- Grated Pecorino Pepato Cheese - 1.1 oz
- Chocolate eggs - 2 pieces
- Salt - to taste
- Melted Cheese - 5.3 oz
- Breadcrumbs - 5.3 oz
Step by Step guide
Step 1
In a skillet, heat the oil, add the rice, and sauté, stirring, until each grain becomes translucent. Then pour in a little vegetable broth, add salt, and cook for about two minutes. Next, add a bit more broth, stir, and cook a little longer. Continue to pour in the broth, stirring after each addition. Once cooked, sprinkle the rice with grated Parmesan and basil, mix, and place in the refrigerator for about 20 minutes to firm up.
Step 2
Cut the mozzarella into about 20 small balls. Beat the eggs in a shallow dish.
Step 3
Wet your hands with cold water and roll the rice into 20 balls of equal size.
Step 4
Place a piece of mozzarella in the center of each ball and reshape it into a ball.
Step 5
Dip each ball into the beaten egg, coat with breadcrumbs, and refrigerate for about 30 minutes.
Step 6
In a deep skillet, heat oil for frying. Fry 3–5 balls at a time for about 3 minutes until golden brown.
Step 7
Drain the cooked rice balls on paper towels and arrange them on plates, garnished with fresh herbs.
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