Crispy Italian-Style Rice Balls

Ingredients

• Salt
• 300 g risotto rice
• 2 g saffron
• 50 g Parmesan
• 2 tbsp butter
• 2 Eggs
• Pepper
• 150 g mozzarella
• 2 tbsp Whole wheat flour
• 4 tbsp whole wheat breadcrumbs
• 3 tbsp clarified butter
• 4 bay leaves

Instructions

1. 1.

   Bring 1/2 l of salted water to a boil in a pot, add the rice and simmer on low heat for about 20–30 minutes, stirring frequently until it softens. Dissolve saffron in 2 tbsp hot water, grate Parmesan and stir into the rice; let cool slightly before adding 2 tbsp butter and 1 egg. In a shallow dish whisk the remaining egg with a pinch of salt and pepper. Dice the mozzarella.

2. 2.

   Take about 10 portions of the cooled rice, roughly the size of an orange, and shape them into balls. Press a small indentation in the center with your finger, fill it with 1 tbsp of cheese, seal the opening with more rice, dust each ball with flour, then dip first in egg and finally in breadcrumbs. Place carefully on a cloth. Heat clarified butter in a deep pan and fry the rice balls in batches until golden. Drain on paper towels, arrange on a platter with bay leaves, and serve.