Step 1: You will need
- 250 g short grain rice
- 350 ml chicken stock
- 350 ml water
- 2 tbsp olive oil
- Half an onion, finely chopped
- 60 ml dry white wine
- 1 tsp thyme, chopped
- 2 tbsp parmesan
- salt and pepper
- 1 ltr vegetable oil
- 50 g flour
- 2 eggs, beaten
- 100 g bread crumbs
- 120 g mozzarella, cut into 1cm cubes
- 2 saucepans
- 1 ladle
- 1 wooden spoon
- 1 bowl
- cling film
- 1 slotted spoon
- kitchen paper
- 2 trays
Step 2: Heat the water and chicken stock
In a saucepan, combine the water and the chicken stock and bring it to a boil. Once boiling, move the saucepan to the back of the stove and maintain it at a simmer.
Step 3: Make the risotto
Place the frying pan on the heat, add the oil, onion, rice and stir well. Pour in the white wine and continue stirring. When the wine evaporates start adding the stock. First put in 3 ladles and cook while stirring almost continually.
When the rice has absorbed most of the stock, add another couple of ladles and stir again. Season with salt and pepper. Keep on adding the stock until the rice is completely cooked.
You will need to stir most of the time to stop the rice from sticking to the pan. When the rice is cooked and of a creamy consistency, stir in the parmesan and the thyme and remove from the heat.
Step 4: Chill the risotto
Spoon the risotto into a bowl, directly cover it with cling film and put it in the fridge to cool down.
Step 5: Make the risotto balls
A quick tip - while making the risotto balls it's good to wet your hands every now and again to stop the risotto from sticking too much.
Take a small lump of the risotto and begin to form a ball then make a hole in the centre, insert a cube of mozzarella and mould it into a ball. Repeat the same thing until you have the used up the risotto.
Step 6: Bread the risotto balls
Have the flour, egg and bread crumbs ready in 3 separate bowls. Season the flour with salt and pepper and stir. Take a risotto ball and dip it in the flour, then in the egg and finally in the bread crumbs. Repeat until all the risotto balls are breaded.
Step 7: Fry the risotto balls
Heat the vegetable oil in a saucepan. When fairly hot, but not smoking, carefully add a few of the risotto balls. It's important that the oil you use isn't too hot as this would only brown the outside.
We want to warm the inside too so that the mozzarella melts and the risotto regains its creamy consistency. Don't add them all at once as this could cause the oil to overflow. Fry for just a minute and remove.
Place them onto a tray covered in kitchen paper to drain any excess oil. Repeat the same process until you have fried them all.
Step 8: Serve
Allow the risotto balls to cool down slightly before serving as they will be baking hot inside.