Mozzarella stuffed risotto balls
- Published: 31 Dec 10
- Updated: 18 Mar 24
These quick and easy mozzarella risotto balls make an enjoyable starter or canapé. You can also try them with taleggio or camembert cut into cubes.
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Ingredients
- 400g fresh mushroom risotto
- ½ x 150g pack Galbani mini mozzarella balls
- 100g plain flour
- 2 large free-range eggs, beaten
- 130g ready-made lemon and pepper breadcrumbs
- Vegetable oil
- Lemon wedges and tomato salsa to serve
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Method
- Chop any large pieces of mushroom in the risotto. Drain the mozzarella balls. Press 1 ball into 1 tbsp risotto and shape to encase the cheese. Repeat to make 12 risotto balls.
- Put the flour, eggs and breadcrumbs onto 3 separate large plates. Roll the risotto balls in the flour, then the eggs and finally in the breadcrumbs. Put on a plate and chill for 30 minutes or overnight.
- Fill a medium pan with oil to 5cm, then heat until a cube of bread turns golden in 30 seconds. Fry the balls for 3-4 minutes until golden brown. Drain well on kitchen paper. Serve hot with lemon wedges to squeeze over and a tomato salsa dip.
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- Recipe from January 2011 Issue
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I love this recipe because – it takes us right back to Valletta in Malta, eating these in a cafe on a table & chairs half way up some steps in the sunshine, making this made got me LOTS of house points!
LOVE THIS RECIPE BECAUSE IT REMINDS OF AN AMAZING HOLIDAY I HAD IN LAKE GARDA MANY YEARS AGO