Beef And Mozzarella Rice Balls - cooking recipe
Ingredients
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3/4 oz dried porcini mushrooms
2 tbsp vegetable oil, plus more for frying
2 None onions, chopped
1 1/4 cups arborio or other risotto rice
3 cups hot vegetable stock
14 oz lean ground beef
1 small handful basil leaves, chopped, plus whole leaves to garnish
14-15 oz can chopped tomatoes
1 cup shredded mozzarella
3 tbsp all-purpose flour
2 medium eggs, beaten
2 1/2 cups fresh breadcrumbs
Preparation
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Soak the mushrooms in 2/3 cup boiling water for 15 minutes. Heat 1 tablespoon oil in a skillet and saute one of the onions and the rice for 1 minute. Add a little of the hot stock and stir until absorbed by the rice. Add more stock, a little at a time, stirring well after each addition, until the rice is soft, but retains texture. Season to taste and set aside to cool.
Drain the mushrooms, reserving the liquid and finely chop. Heat another tablespoon of oil and saute the beef for 5 minutes. Add the remaining onion and the mushrooms and saute for a further 2 minutes. Stir in the chopped basil, tomatoes and mushroom liquid and cook for a further 10 minutes until the mixture is thick and pulpy. Season to taste and set aside to cool.
Take a couple of tablespoons rice in your hand and flatten out. Place a little mozzarella and a little of the meat sauce in the center. Bring the rice up around the filling to enclose it completely.
Put the flour on a plate with a little seasoning. Put the egg on another plate and the breadcrumbs on a third. Roll the balls in the flour, then the egg, then the breadcrumbs.
Heat a 2 inch depth of oil in a large saucepan until a few breadcrumbs sizzle on the surface. Cook the rice balls in batches until crisp and golden. Drain on a plate lined with paper towels while you cook the remainder. Serve scattered with basil leaves.
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