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.