Ingredients

The following ingredients have 4 Servings
  • 3 cups Risotto
  • 2 cups dry white wine
  • 6 cups Vegetable broth
  • 20 baby Bocconcini (about 400 g | 2 cups)
  • 1.75 cups Cranberry sauce
  • Fat (for deep frying)
  • flour (for working)

Instruction

  • Cook the risotto rice with the wine and vegetable broth according to the package instructions. Then set aside and let cool.
  • Drain the mozzarella balls on paper towels.
  • Heat the oven to 100C (80C fan) 200F, gas 1/4.
  • Put a little cold risotto in the palm of your hand and press it flat. Put a mozzarella ball in the middle and press the risotto around it. Roll into a ball, using a little flour if it is too sticky.
  • Heat the fat and deep-fry the mozzarella risotto balls, a few at a time, until golden brown. Drain on paper towels and keep warm in the oven while you fry the rest.
  • Serve hot with the cranberry sauce.