300g Carnaroli or Arborio rice

750ml chicken stock

250ml tomato juice

1 tbsp butter

1 tsp chopped garlic

a few strands of saffron

50g grated parmesan

150g fresh mozzarella cut in 1cm cubes

1 cup dried breadcrumbs




Saute garlic and rice in a large pan for one minute

Add saffron and half the stock and simmer until liquid is absorbed

Add the rest of the stock, tomato juice and about 1 tsp salt and stir until the liquid is absorbed again

stir in Parmesan and remove to a bowl until cool enough to handle

divide the risotto into approximately 3 tbsp portions. form the portions into ball shapes.

Press a hole into the center of each risotto ball and stuff the center with a mozzarella cube

Close the risotto around the cheese and roll in breadcrumbs

Deep fry in vegetable oil until golden brown.


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