Risotto Rice Balls

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Ingredients list for Risotto Rice Balls

• 1½ cups Arborio rice
• 10-12 Button mushrooms
• 4 cups Chicken stock
• 4-5 Chicken salami
• 2 tablespoons Olive oil
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• to taste Salt
• to taste Black pepper powder
• ½ cup Parmesan cheese powder
• 1 tablespoon Fresh parsley chopped
• 2 Eggs
• for deep-frying Oil
• 1 cup Refined flour (maida)
• 1 cup Bread crumbs
• 100 grams Mozzarella cheese cut into small cubes

Method

1. Boil the chicken stock in a deep non-stick pan.
2. Roughly chop mushrooms and salami.
3. Heat olive oil in a non-stick pan. Add garlic and sauté. Add onion and sauté till it turns soft.
4. Add chopped salami, mix and sauté on high heat for 2 minutes. Add chopped mushrooms and sauté well. Add salt and mix well.
5. Add rice and mix well. Add ladleful of boiling stock and stir constantly till the liquid is absorbed. Continue to add the stock, little at a time, till it finishes and keep stirring till the rice is cooked.
6. Add salt and mix well. Add pepper powder and Parmesan cheese powder and mix well. Add chopped parsley and mix well. Switch off heat and cool to room temperature. Add 1 egg and mix well.
7. Heat sufficient oil in a kadai.
8. Break remaining egg in a bowl and whisk well.
9. Divide the risotto mixture into equal portions, stuff each with a mozzarella cheese cubes and shape into a ball.
10. Roll the balls in the flour and dust off the excess. Dip them in the whisked egg and coat in breadcrumbs. Press lightly and refrigerate for an hour.
11. Deep-fry prepared balls in hot oil till golden. Drain on absorbent paper.
12. Serve hot.