Risotto Balls Draft

How I make it

Risotto

1. Cook the garlic and onion in the butter over low heat until translucent.

2. Add the rice and keep cooking over low heat for 4-5 minutes.

3. Meanwhile, bring the stock and cream to a boil in a pot, stirring now and then, and keep at a low simmer.

4. Add the wine to the rice and let it reduce a little.

5. Add the stock and cream one ladle at a time, stirring, until the rice is done. Season with salt, pepper and nutmeg.

6. Stir in the Parmesan and let cool.

Filling and frying

1. Tear the mozzarella by hand, chop the tomato and anchovies into it, and add basil and black pepper.

2. Shape the risotto into egg-sized balls and fill each with the mozzarella mixture.

3. Dip in beaten egg and coat in breadcrumbs.

4. Deep-fry for 5-6 minutes.