Preparation: 20 min
Cooking: 30 min
60 g butter
2 onions, finely chopped
250 ml (1 c) Arborio rice
1 litre (4 c) chicken stock, warmed
60 ml (¼ c) Parmesan cheese, grated
2 sprigs rosemary, chopped
salt and pepper to taste
200 g mozzarella, cubed small
125 ml (½ c) flour
500 ml (2 c) breadcrumbs
oil, for frying
1. In a pot over medium heat, melt 30 g butter. Add onions and cook, stirring until tender. Add rice and cook, stirring until toasted.
2. Gradually add stock a cup at a time, stirring for 20 minutes or until rice is tender. Remove from heat and stir in remaining butter and Parmesan. Add rosemary, and season with salt and pepper. Place risotto in a bowl and allow to cool completely.
3. Stir in cubed mozzarella and shape risotto into golf ball-sized balls. Place flour, eggs and breadcrumbs in three shallow dishes; lightly beat the eggs. Dust each ball with flour, then dip in the eggs and coat in breadcrumbs. Transfer to a baking sheet.
4. Heat oil in a pot over medium-high heat. Fry balls in batches for about 3 minutes or until golden brown. Drain on paper towel.