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🍽️ Crispy Risotto Cheese Balls

692 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 1 garlic clove
• 3 tbsp olive oil
• 250 g risotto rice (e.g. Vialone or Arborio)
• 100 ml dry white wine
• 600 ml beef broth
• 150 g Parmesan (freshly grated)
• pepper (freshly ground)
• salt
• 1 egg
• 1 ball mozzarella (125 g)
• 2 egg whites
• breadcrumbs
• 3 tbsp parsley (finely chopped)
• vegetable oil (for frying)

Instructions

1. 1. Peel the shallot and the garlic and chop both ingredients very finely.
2. 2. Heat the oil in a pan and gently sauté the shallots and garlic over medium heat.
3. 3. Add the rice to the pan and sauté briefly until the rice grains look translucent and have absorbed all the fat.
4. 4. Deglaze the rice with the wine and let the liquid evaporate briefly.
5. 5. Add the broth in portions and stir constantly until the rice is cooked but still firm to the bite and creamy.
6. 6. Stir the butter into the finished risotto and remove the pan from the heat.
7. 7. Fold the Parmesan into the risotto and season the mixture generously with pepper and possibly a pinch of salt.
8. 8. Let the risotto rest for about 20 minutes so that it becomes sticky.
9. 9. Stir the egg into the cooled risotto.
10. 10. Let the mozzarella drain well and cut it into small cubes.
11. 11. Scoop small portions of the rice mixture and form them into balls.
12. 12. Flatten the balls and place a piece of mozzarella in the center.
13. 13. Wrap the cheese completely with rice and reshape the balls to be round.
14. 14. Dip the balls one by one into the beaten egg white.
15. 15. Then roll the balls generously in the breadcrumbs mixed with parsley.
16. 16. Fry the balls in batches in hot oil for about 4 to 5 minutes until golden brown.
17. 17. Let the finished balls drain well on kitchen paper.
18. 18. Serve the balls hot.

Nutrition per serving

• kcal: 692
• Protein: 27 g · Fett/Fat: 38 g · Carbs: 57 g