Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 clove garlic, crushed
1 cup uncooked Arborio rice
3 cups heated chicken stock
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1 egg, beaten
1 egg
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
1/2 cup all-purpose flour
1 cup seasoned panko (or bread crumbs)
Vegetable oil for deep frying
Preparation
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring until onion is soft but not browned.
Add rice; cook, stirring for 2 minutes. Stir in 2 cup stock; continue cooking and stirring until the liquid is absorbed. Continue adding stock 1/2 cup at a time, stirring & cooking until all the stock has been absorbed. Season with salt and pepper to taste. Remove from heat; stir in Parmesan cheese. Transfer risotto to a bowl, and allow to cool; if time allows, chill for an hour in the refrigerator.
Stir 1 beaten egg into risotto. In a small bowl, whisk together remaining egg and milk. Roll 2 tablespoons of risotto into a ball. Press a piece of mozzarella cheese into the center; roll to enclose. Coat lightly with flour, dip into the egg mixture; roll in Panko to coat. Refrigerate for 10 minutes (or overnight).
Heat oil for frying in a deep fryer or deep saucepan to 350 degrees F. Fry rice balls in small batches until golden brown. Drain on paper towels. Serve with sauce.
