Name: Melting mozzarella risotto balls with sweet salsa
Cook time: 10 min
Total time: 10 min
Ingredients: Melting mozzarella risotto balls; 30 gram butter; 1 onion, finely diced; 1 cup arborio risotto rice; 2 cup hot chicken stock; 250 gram mozzarella cheese – ½ grated, ½ small diced; 1 cup flour; 2 eggs, beaten; 1/4 cup milk; 1 tablespoon parsley, chopped; 2 cup breadcrumbs; 1 tablespoon thyme leaves; 1 teaspoon sesame seeds; 1 teaspoon all-purpose seasoning; rice bran oil, for frying; Sweet salsa; 1 red onion, diced; 1 vine-ripened tomato, diced; 2 roasted capsicums, diced; 1/4 cup sweet chilli sauce

Ingredients

Melting mozzarella risotto balls

30 gram butter

1 onion, finely diced

1 cup arborio risotto rice

2 cup hot chicken stock

250 gram mozzarella cheese – ½ grated, ½ small diced

1 cup flour

2 eggs, beaten

1/4 cup milk

1 tablespoon parsley, chopped

2 cup breadcrumbs

1 tablespoon thyme leaves

1 teaspoon sesame seeds

1 teaspoon all-purpose seasoning

rice bran oil, for frying

Sweet salsa

1 red onion, diced

1 vine-ripened tomato, diced

2 roasted capsicums, diced

1/4 cup sweet chilli sauce

Method

Melting mozzarella risotto balls

1.Melt the butter in a large saucepan, then fry the onion and rice over a gentle heat for 2-3 minutes until just toasted.

2.Gradually add the stock, ¼ cup at a time, stirring until thick and creamy.

3.Simmer, stirring occasionally, for 8-10 minutes or until the grains are al dente. Stir in the grated mozzarella and season to taste. Allow to cool.

4.Place about 2 tsp of risotto mixture in the palm of your hand, add a square of mozzarella in the centre and enclose the risotto around it, then roll into even-sized balls (wet hands will help the rice stop sticking).

5.Take three bowls. Place the flour in one bowl, combine the eggs and milk in another bowl, then mix the parsley, breadcrumbs, thyme, sesame seeds and seasoning in the third.

6.Dip each risotto ball in the flour, then the egg and lastly the breadcrumbs to thoroughly coat. Chill until ready to serve.

7.Place enough oil in a medium saucepan to fill to 3-4cm deep. Heat the oil to medium heat.

8.Fry the balls, 3-4 at a time, for approximately 2-3 minutes until golden and heated through.

9.Keep warm in the oven while continuing to cook the remainder.