Fried Rice Balls with Italian Filling

Ingredients

• 2 EL Butter
• 300 g risotto rice
• 200 ml dry white wine
• 700 ml vegetable stock
• 40 g freshly grated Parmesan
• Salt
• pepper (ground)
• 2 Eggs
• 1 onion
• 1 Garlic clove
• 80 g green peas (frozen)
• 150 g veal fillet (pre‑cooked)
• 2 EL olive oil
• 1 EL tomato paste
• 2 EL dry white wine
• 4 EL veal stock
• 1 TL dried oregano
• 100 g provolone cheese
• 700 ml vegetable oil (for frying)','75 g flour (for coating)','150 g breadcrumbs (for coating)

Instructions

1. 1.

   Melt 2 EL butter in a pot, add the rice, sauté briefly and deglaze with wine. Allow this to evaporate completely while stirring continuously and pour in one ladle of stock. Repeat this process until all stock is absorbed and the risotto is cooked. Stir in parmesan, season with salt and pepper, let cool, whisk in an egg, and allow the risotto to chill fully.

2. 2.

   Meanwhile, peel and finely chop the onion and garlic. Wash the veal, pat dry, and cut into very small cubes. Thaw the peas. Heat oil in a pan and sauté the onion and garlic until translucent. Add the veal, cook through, stir in tomato paste, then deglaze with wine and stock. Season with salt and pepper and simmer for 10‑15 minutes over medium heat. Stir in the peas, warm, and season with oregano. Dice the cheese into tiny cubes. Scoop small portions from the risotto mixture, shape into balls, flatten slightly, place a few cheese cubes and veal pieces in the center, then wrap the risotto around them to form balls.

3. 3.

   Whisk the remaining egg. Coat each ball first in flour, then in beaten egg, and finally in breadcrumbs. Fry in hot oil until golden brown, draining on paper towels. Plate and serve immediately.