Crispy Risotto Mozzarella Balls with Cranberry Dip

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp plant oil
• 300 g risotto rice
• 200 ml dry white wine
• 700 ml vegetable broth
• 40 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• 1 egg
• 24 mini mozzarella balls
• flour (for rolling)
• 700 ml plant oil (for frying)
• cranberry sauce (for serving)

Instructions

1. 1.

   For the risotto, peel and finely chop the onion and garlic, then sauté them in a pot with hot oil until translucent. Add the rice, stir briefly, and deglaze with wine. Allow it to absorb fully before adding a ladle of broth. Repeat this process, absorbing each addition, until the broth is exhausted and the rice is cooked (about 25 minutes). Stir in parmesan and season with salt and pepper.

2. 2.

   Mix the egg into the risotto and let it cool completely.