Parmesan Rice Balls

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 400 g arborio rice
• 30 saffron threads
• 1 small onion, finly chopped
• 30 ml extra virgin olive oil
• 30 g butter
• 2 liters hot chicken stock
• 75 g unsalted butter
• 100 g parmesan cheese, grated
• salt
• pepper
• 200 g bocconcini
• 200 g flour
• 3 eggs, beaten
• breadcrumbs
• vegetable oil

Recipe

• 1 heat olive oil and 30g butteer in a heavy based pot.
• 2 saute onion and saffon untill onion is translucent.
• 3 add rice stir to coat and toast grains.
• 4 add st ock ladle full or 2 at a time sirring continuously , when all stock almost evaporated add next lot of stock.
• 5 once rice is cooked apox 20 minutes add parmesan 75 g butter mix vigorosly with wooden sppon till creamy.
• 6 season pour onto tray refrigerate till cold.
• 7 wet hands roll rice in hands to make a golfr ball sized ball.
• 8 push a hole in ball with thumb , fill with bococinni and reroll enclosing cheese.
• 9 roll in beaten eggs ,flour , eggs again then bread crumbs.
• 10 fry 17oc untill golden.