Preheat oven to 200C. Grease a mini-muffin try and put aside.
1. Heat half the oil in a medium frying pan on low. Sauté onion until soft.
Add sugar and vinegar and stir until combined. Cook for 5 mins, until onion is caramelised.
Meanwhile, heat remaining oil in a large saucepan on high. Add rice and cook for 1 min or until rice is coated.
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.
Transfer to a container and refrigerate overnight.
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.
Bake for 20 minutes or until cooked through.
Serve at room temperature or cold.
Ingredients
Directions
Preheat oven to 200C. Grease a mini-muffin try and put aside.
1. Heat half the oil in a medium frying pan on low. Sauté onion until soft.
Add sugar and vinegar and stir until combined. Cook for 5 mins, until onion is caramelised.
Meanwhile, heat remaining oil in a large saucepan on high. Add rice and cook for 1 min or until rice is coated.
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.
Transfer to a container and refrigerate overnight.
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.
Bake for 20 minutes or until cooked through.
Serve at room temperature or cold.
