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Italian Rice Balls

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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 Needed For Italian Rice Balls
* 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

Directions To Prepare Italian Rice Balls
* Heat stock in a large saucepan and keep on a constant simmer.
* 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.
* 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.
* Shape rice into 8 balls.
* 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.
* 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.
* Serve hot or cold.

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Thursday, December 14, 2017, 4:42 pm

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