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chicken stock extra-virgin olive oil onion Arborio rice dry while wine button mushrooms butter rosemary Mozzarella cheese breadcrumbs vegetable oil
Viewed: 37 - Published at: 7 years agoIngredients
- 6 cups reduced sodium chicken stock
- 1 tbsp extra virgin olive oil
- 1 small onion, finely diced
- 2 cups arborio rice
- 1/2 cup dry while wine
- 10 oz button mushrooms, finely chopped
- 3 tbsp butter
- 1 tsp finely chopped rosemary
- 5 oz mozzarella cheese, cut into 1/4-inch cubes
- 1 cup dry breadcrumbs
- None None Vegetable oil, for shallow frying
Method
- Pour stock into medium saucepan; bring to a low simmer. Keep warm.
- Heat oil in a large heavy-bottomed saucepan on medium heat. Saute onion for 3-4 mins, until tender. Add rice, stirring for 1 min to coat well in oil.
- Pour in wine and stir for 1 min, until absorbed. Add 1 cup of the hot stock; stir constantly until liquid is absorbed. Continue to add stock, 1 cup at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Add mushrooms with the third cup of stock.
- Remove from heat. Stir in butter and rosemary. Season to taste. Let stand, covered, for 2 mins. Cool.
- Use wet hands, 2 tbsp of risotto into a ball. Use thumbs to make a large indentation. Fill with a cheese cube, then mold rice around filling. Repeat with remaining ingredients. Roll in breadcrumbs.
- Heat oil in a large saucepan until a cube of bread sizzles as soon as it is added. Fry rice balls in batches of 3 or 4, turning, for 2-3 mins each until golden brown. Drain on paper towel. Serve hot.
