- 800ml vegetable stock
- 250g arborio rice
- 1/2 tbsp salt
- Pinch of saffron
- 50g parmesan
- 150g Mozzarella chopped into chunks
- 1 egg
- 170g plain flour
Add salt and saffron to the stock and bring to boil. Then add the rice.
Bring back to boil. Turn down the heat and simmer for about 20 minutes until stock is absorbed and rice is soft and yellow.
Add the grated Parmesan and season with salt and pepper. Leave until completely cooled down.
Beat the egg and add to rice. Then shape the mixture into 10 even balls.
Press a hole in the rice-balls, using your fingers and insert one teaspoon of Mozzarella. Pinch the rice around to enclose.
Place the breadcrumbs in a shallow bowl and cover rice-balls with the crumbs.
Heat the oil in a deep pan, no more than a third full. In batches, fry the rice balls for about 4 minutes until golden brown. Drain on kitchen towel and season with salt.