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Fried Rice Balls




Source of Recipe


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List of Ingredients




• 1 x shop-bought mushroom risotto
• 100g/ 3½oz frozen peas
• 200g/ 7oz cubed mozzarella cheese
• 150g/ 5oz Parmesan cheese (grated)
• 3 whole eggs (separated)
• ½ litre vegetable stock
• 200g/ 7oz breadcrumbs
• Salt and pepper to taste
• 1 chopped clove garlic
• 3 tbsp olive oil
• 2 medium sized hot chilli sliced
• 200g/ 7oz fresh Italian Plum tomatoes, chopped
• Extra virgin olive oil

Recipe



• Take 2 large tbsps of the risotto in the centre of your hand (wet your hands in cold water so the rice doesn’t stick to your hands) and roll starting to make a round shape. Place some mozzarella chunks in the centre and roll the rice into a ball. Dip into the beaten egg whites and dust with breadcrumbs. Put on a tray and place in the fridge for approx. 1 hour.
• While rice balls are cooling prepare the Arrabbiata sauce by putting 3 tbsps of olive oil in a pan with the finely chopped garlic and sliced chilli. Add chopped tomatoes and allow to cook for approx. 5-6 minutes. Add salt to taste. Once cooked before serving drizzle with extra virgin olive oil.
• Prepare a saucepan of frying oil ensuring that the oil is deep enough to cover the rice balls completely.
• Heat the oil until very hot and before frying the palle di riso, coat again in breadcrumbs. Fry for approx. 2 minutes until golden, then place on a kitchen roll-covered plate allowing the excess oil to be absorbed.
• Serve immediately with 2-3 tbsps of the arrabbiata sauce.