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YIELD
6 servings
TYPE
Appetizer
TIME
2 hours 25 minutes
LEVEL
Intermediate
Here's What You'll Need
1
chicken stock, butter, onion, sushi rice, white wine, parmesan, lemon, chives, salt, black pepper, heavy cream, egg, mozzarella, rice flour, breadcrumbs, canola oil
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2
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.
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3
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.
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4
Stir in grated Parmesan, zest of lemon, sliced chives, salt, and black pepper. Next, add heavy cream and egg yolk, then stir well.
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5
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.
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6
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.
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7
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.
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8
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.
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