Cheesy rice balls

Makes: 15

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

• 2 eggs

• 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.

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