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For the rice balls
For the coating
- Heat the oil and butter in a medium-sized, heavy-bottomed pan over a medium heat. Add the onion, reduce the heat to low, and cook for eight minutes, until soft.
- Season with salt and pepper, add the garlic. Continue to cook for another minute. Stir in the rice and cook for a further minute, coating all the rice in the onion and oil.
- Increase the heat and add the wine, cooking until the liquid is reduced by half. Add half the stock and simmer, stirring continuously, until most of the liquid is absorbed.
- Add the remaining stock, half at a time. Stir until the rice absorbs the liquid and is cooked through – this should take around 20 minutes. Stir in the Parmesan and season to taste. Spread the rice mixture onto a tray and leave to cool overnight in the fridge.
- Scoop the cooled rice mixture into eight equal portions, around the size of a golf ball. (Keep a bowl of warm water beside you and dip your hands in when shaping the rice balls, it will stop the rice from sticking to your hands).
- Hold the first rice ball ball in your hand, and spread it out slightly, placing a piece of mozzarella in the centre. Enclose the cheese in the mixture and roll it into a ball. Repeat with the remaining rice balls and mozzarella.
- To coat, put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared rice ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a large plate until you’re ready to fry.
- Half fill a large, heavy-based saucepan with vegetable oil and heat over medium
- to low until it reads 170oC on a cooking thermometer. Fry the rice balls in batches and cook for 8-10 minutes, or until golden brown on the outside, with the cheese melted in the centre.
- Dry on a tray lined with kitchen roll. Serve with heated marinara sauce or passata and extra Parmesan cheese
Test Kitchen Tips:
- When dredging, use one hand for the flour and breadcrumb step and the other hand for dipping in the egg mixture. This will make the task far easier and less messy.
After using the oil to deep-fry, leave it to cool completely; it can then be passed through a sieve and re-used. Oil can be used
Per serving: 665kcals, 31.2g fat (9.2g saturated), 69.7g carbs, 3.1g sugars, 22.3g protein, 3g fibre, 1.070g sodium
ItalianDinnerFreezer-friendlyValentine’s DaySpecial OccasionsCuisinesDinner partyBudget mealsComfort foodVegetarian
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Tomato, spinach and Mozzarella gnocchi
17 days ago
These were amazing! Will 100% make again.