Rice Balls Filled with Mozzarella

Ingredients

• 1 Carrot
• 2 tbsp butter
• 250 g Risotto rice
• Salt
• 3 egg yolks
• 1 Tbsp starch
• black pepper (ground)
• 2 mozzarella balls (125 g each)
• 60 g Whole wheat breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Wash the carrot and cut into fine cubes. Heat the butter in a pot and sauté the carrot cubes for 2–3 minutes while stirring.

2. 2.

   Add the rice, stir to toast, then add enough water so that the rice is covered by about one finger's width. Season with salt, bring to a boil, cover, and simmer over low heat for about 20 minutes.

3. 3.

   Transfer the cooked rice to a bowl and let it cool. Whisk in the egg yolks and starch, season with salt and pepper. Cut the mozzarella into small cubes.

4. 4.

   With dampened hands form small balls from the rice, each containing one mozzarella cube. Roll the balls in breadcrumbs and fry in hot oil (about 170 °C) for about 3 minutes until golden brown. Drain on kitchen paper and serve.