Servings: Makes 180 Balls
Ingredients 5 cups chicken stock4 Tbsp. butter1 brown onion , finely chopped2 cups Arborio rice1/2 cup dry white wine1 cup grated Mozzarella1 cup finely grated ParmesanSea salt and cracked black pepper (to taste)1 1/2 cups peas , blanched and lightly crushed1 cup mint leaves , chopped1/3 cup lemon juice1/3 cup finely grated lemon rind4 cups fresh breadcrumbs6 eggs , lightly beatenPlain (all-purpose) flour , for dustingVegetable oil , for frying
Place the stock in a saucepan over medium heat and bring to a simmer. Heat the butter in a large saucepan over medium heat. Add the onion and cook, about 5 minutes or until softened. Add the rice and wine and cook, stirring for 1 to 2 minutes or until the wine is absorbed. Gradually add the hot stock 1 cup at a time, stirring continuously for 25 to 30 minutes or until the stock is absorbed and the rice is tender. Spread onto a tray and allow to cool slightly. Add the mozzarella, Parmesan, salt and pepper, peas, mint, lemon juice and lemon rind and mix to combine. Roll 1 teaspoon of risotto mixture into balls. Dip the risotto balls into the flour, egg and then into the breadcrumbs; toss until well coated. Repeat the process to double-coat. Heat the oil in a large deep saucepan over high heat until hot (350° or so). Deep-fry risotto balls in batches until crisp and golden. Drain on absorbent paper.