Italian Rice Balls (Suppli Di Riso) - cooking recipe

Ingredients

800 ml vegetable stock
50 g unsalted butter
275 g risotto rice
175 g mozzarella cheese, cut into small cubes
6 shallots, finely sliced
1/2 cup mixed herbs, chopped (parsley, basil & oregano; recipe says handful)
1 finely grated large unwaxed orange, zest of
6 tablespoons grated parmesan cheese (please use fresh cheese)
6 tablespoons olive oil, for frying
salt and pepper
FOR THE BREADCRUMBS
1 egg, lightly beaten
50 g fresh breadcrumbs

Preparation

Heat stock in a large saucepan and keep on a constant simmer.
Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
Shape rice into 8 balls.
Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
Serve hot or cold.