Ingredients for 4 people:
-200g of Rice
-1Boule of mozzarella
-10cl Dry white wine
-50cl Vegetable broth
-2l Frying oil
Remove the first skin of your shallots and chop them.
Grate the parmesan cheese.
In a saucepan or sauté pan, melt 25g of butter over medium/high heat. Fry the shallots for 2 minutes without browning.
Add the rice and nacrez it by coating it with fat. Stir constantly for 3 minutes.
Raise the fire, pour the white wine, let the alcohol evaporate and then lower the fire. Cook your rice for 18 minutes, adding hot vegetable broth regularly.
At the end of this time, add the parmesan cheese and 10g of butter. Continue cooking for 3 minutes.
Cut the heat. Add 2 eggs to your risotto and mix well. Adjust the seasoning if necessary. Let cool to room temperature and store in the refrigerator for at least 2 hours.
Heat your frying oil to 170°C. Use a cooking thermometer.
Cut your mozzarella ball into cubes.
Wet your hands. Form rice balls, taking care to put a mozzarella cube in the centre of each.
Roll them in the breadcrumbs before frying them until your balls have a nice golden color. Place them on absorbent paper to remove excess fat.