Italian Rice Balls (Suppli Di Riso)

• vegetable stock↗800 ml
• unsalted butter↗50 g
• risotto rice↗275 g
• mozzarella cheese↗175 g

  cut into small cubes

• shallots↗6

  finely sliced

• mixed herbs↗1⁄2 cup

  chopped (parsley, basil & oregano; recipe says handful)

• finely grated large unwaxed orange, zest of1
• grated parmesan cheese6 tablespoons

  (please use fresh cheese)

• olive oil↗6 tablespoons

  for frying

• salt and pepper
• FOR THE BREADCRUMBS
• egg↗1

  lightly beaten

• fresh breadcrumbs↗50 g

Step-by-step instructions

1. 1

   Heat stock in a large saucepan and keep on a constant simmer.

2. 2

   Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.

3. 3

   Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.

4. 4

   Shape rice into 8 balls.

5. 5

   Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.

6. 6

   Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.

7. 7

   Serve hot or cold.