2 hours 25 minutes
Here's What You'll Need
chicken stock, butter, onion, sushi rice, white wine, parmesan, lemon, chives, salt, black pepper, heavy cream, egg, mozzarella, rice flour, breadcrumbs, canola oil
Heat butter in a pan. Add onion, then sweat for 3-4 minutes, stirring occasionally, to soften. Add uncooked rice, then cook for 3 minutes, stirring often.
Pour in white wine, cook for 1-2 minutes until mostly evaporated. Add warm stock 1-2 ladlefuls at a time, stirring constantly. When most of the stock is absorbed by the rice, repeat, until the rice is creamy, about 20 minutes total.
Stir in grated Parmesan, zest of lemon, sliced chives, salt, and black pepper. Next, add heavy cream and egg yolk, then stir well.
Pour the cooked risotto onto a baking sheet, then use a spatula or to spread into an even layer. Refrigerate for 1 hour or freeze for 30 minutes.
Take ~3 Tbsp of cooled risotto in your hand, place 2 cubes of fresh mozzarella in the center. Form the rice around the cheese, sealing tightly. Repeat with remaining risotto.
Combine rice flour and water, whisk. Place breadcrumbs in a separate bowl. Dredge in rice flour + water mixture, then breadcrumbs. Shake off any excess, refrigerate or freeze for at least 10 minutes.
Heat oil in a sauce pan. Begin frying when the oil reaches 350F. Place rice balls in hot oil, fry about 3-5 minutes. Transfer to a wire rack lined with a paper towel, then season with salt. Serve with marinara sauce on the side.