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Italian Rice Balls

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Description Edit

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 Edit

Directions Edit

  1. Heat stock in a large saucepan and keep on a constant simmer.
  2. 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.
  3. 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.
  4. Shape rice into 8 balls.
  5. 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.
  6. 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.
  7. Serve hot or cold.

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