Parmesan Risotto Balls - cooking recipe

Ingredients

1 tbsp butter
1 tbsp vegetable or olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
3.5 oz Arborio rice
5 cups hot vegetable stock
1 tbsp lemon zest
1 1/2 oz shredded Parmesan cheese
3 oz Havarti cheese, cut into 24 cubes
1/2 cup all-purpose flour
2 None egg whites, lightly beaten
1 cup dried breadcrumbs
None None vegetable oil, to deep-fry
None None tomato chutney, to serve
None None green salad, to serve

Preparation

Heat butter and oil in a heavy-bottomed saucepan over medium heat. Cook onion and garlic for 3 mins, or until onion is soft. Add rice and stir to combine. Add 1/2 of the stock. Bring to a boil then reduce heat and simmer, uncovered, for 3-4 mins, or until liquid is absorbed. Stir in remaining stock. Simmer, uncovered, for 15-20 mins, or until liquid is absorbed and rice is tender. Remove from heat and stir in zest and Parmesan. Let cool.
Shape rice mixture into balls, each using around 2 tbsp mixture. Stuff each with a cube of cheese, moulding rice around cheese to enclose. Coat risotto balls in flour, shaking off excess. Dip in egg then breadcrumbs.
Heat vegetable oil in a large frying pan. Deep-fry risotto balls for 4-6 mins, or until golden and crispy. Serve with green salad and tomato chutney.