Mozzarella Risotto Balls

Category,
Ingredients
 1 cup Arborio rice
 2 onions, sliced
 1 tbsp balsamic vinegar
 2 tbsp olive oil
 1 tbsp honey
 2.50 cups chicken stock
 100 g mozzarella, cut into small cubes
 1 cup grated parmesan
Directions
1

Preheat oven to 200C. Grease a mini-muffin try and put aside.

2

1. Heat half the oil in a medium frying pan on low. Sauté onion until soft.

3

Add sugar and vinegar and stir until combined. Cook for 5 mins, until onion is caramelised.

4

Meanwhile, heat remaining oil in a large saucepan on high. Add rice and cook for 1 min or until rice is coated.

5

Add 2 1/4 cups of hot stock. Leave 1/4 cup aside. Stir and simmer on low for 15 mins, or until rice is soft. Remove from heat, add remaining stock, butter, 3/4 cup of parmesan and onions and stir until combined.

6

Transfer to a container and refrigerate overnight.

7

The following day, roll 1 tbsp of risotto mixture into balls and push a square of mozzarella into the middle. Then place into individual muffin trays and sprinkle with parmesan.

8

Bake for 20 minutes or until cooked through.

9

Serve at room temperature or cold.

Ingredients

Ingredients
 1 cup Arborio rice
 2 onions, sliced
 1 tbsp balsamic vinegar
 2 tbsp olive oil
 1 tbsp honey
 2.50 cups chicken stock
 100 g mozzarella, cut into small cubes
 1 cup grated parmesan

Directions

Directions
1

Preheat oven to 200C. Grease a mini-muffin try and put aside.

2

1. Heat half the oil in a medium frying pan on low. Sauté onion until soft.

3

Add sugar and vinegar and stir until combined. Cook for 5 mins, until onion is caramelised.

4

Meanwhile, heat remaining oil in a large saucepan on high. Add rice and cook for 1 min or until rice is coated.

5

Add 2 1/4 cups of hot stock. Leave 1/4 cup aside. Stir and simmer on low for 15 mins, or until rice is soft. Remove from heat, add remaining stock, butter, 3/4 cup of parmesan and onions and stir until combined.

6

Transfer to a container and refrigerate overnight.

7

The following day, roll 1 tbsp of risotto mixture into balls and push a square of mozzarella into the middle. Then place into individual muffin trays and sprinkle with parmesan.

8

Bake for 20 minutes or until cooked through.

9

Serve at room temperature or cold.

Mozzarella Risotto Balls

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