Home > Recipes > Christmas canapés > Mozzarella stuffed risotto balls

Mozzarella stuffed risotto balls

These quick and easy mozzarella risotto balls make an enjoyable starter or canapé. You can also try them with taleggio or camembert cut into cubes.

These quick and easy mozzarella risotto balls make an enjoyable starter or canapé. You can also try them with taleggio or camembert cut into cubes.

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Chop any large pieces of mushroom in the risotto. Drain the mozzarella balls. Press 1 ball into 1 tbsp risotto and shape to encase the cheese. Repeat to make 12 risotto balls.
Put the flour, eggs and breadcrumbs onto 3 separate large plates. Roll the risotto balls in the flour, then the eggs and finally in the breadcrumbs. Put on a plate and chill for 30 minutes or overnight.
Fill a medium pan with oil to 5cm, then heat until a cube of bread turns golden in 30 seconds. Fry the balls for 3-4 minutes until golden brown. Drain well on kitchen paper. Serve hot with lemon wedges to squeeze over and a tomato salsa dip.

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Read what others say...

Matthew Wise says:

4th Jun 2015 at 10:42 pm

I love this recipe because – it takes us right back to Valletta in Malta, eating these in a cafe on a table & chairs half way up some steps in the sunshine, making this made got me LOTS of house points!

Log in to Reply
seaneen mcloughlin says:

30th May 2015 at 9:38 pm

LOVE THIS RECIPE BECAUSE IT REMINDS OF AN AMAZING HOLIDAY I HAD IN LAKE GARDA MANY YEARS AGO

Log in to Reply