Saturday, April 13, 2013

RISOTTO BALLS

INGREDIENTS:
Left-over risotto rice, cooled down
½ inch cubes of mozzarella cheese
Flour for dredging
2 eggs, beaten
Breadcrumbs for coating
Oil for deep frying
Cooked tomato sauce

PROCEDURE:
1. Form risotto into balls, about the size of gulf balls.
2. Stuff cheese into the rice balls, making sure to cover up cheese completely with rice.
3. Dredge stuffed rice balls in flour, coat with egg and wash, and then coat with breadcrumbs.
4. Deep fry rice balls till golden brown.
5. Serve with plain prepared tomato sauce or with grilled sausages and tomato sauce.


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