Woman's Day
Ingredients
Method
1.Heat oil and butter together in a large deep-frying pan on medium. Saute eschalot, celery and garlic 2-3 minutes, until tender.
2.Stir in rice and saffron; cook 1 minute. Pour in wine; stir 1 minute, until absorbed.
3.Add hot stock, 1 cup at a time, stirring after each addition until all liquid has been absorbed. (This will take 15-20 minutes, and rice should be soft with a slight bite.) Add parmesan; season to taste. Cool.
4.Using wet hands, roll heaped tablespoons of risotto into balls. Use thumb to make a large indent in each ball; push in a piece of bocconcini. Mould rice around bocconcini to enclose.
5.Place breadcrumbs in a medium mixing bowl. Roll balls in crumbs to coat.
6.Heat oil in a heavy-based saucepan on medium, until a cube of bread sizzles as soon as it is added.
7.Fry balls, in 3 batches, 2-3 minutes each batch, until golden. Drain on paper towel. Serve hot or cold.
