Italian cuisine · Salads & Mezze

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Roman rice balls made from tomato risotto with a mozzarella core, which stretches into long cheese strings when broken open.

Ingredients · for 4 servings

• 300 g risotto rice
• 1 l chicken stock
• 400 g strained tomatoes
• 1 onion
• 80 g parmesan
• 200 g mozzarella
• 2 eggs
• 150 g breadcrumbs
• 40 g butter
• 3 tbsp olive oil
• 1 l frying oil
• Salt, pepper

Instructions

1. Finely dice the onion and sweat in olive oil over low heat for 5 min until translucent, then add the rice and toast for 2 min while stirring, until the grains are glossy.
2. Pour in the strained tomatoes, let it reduce, then add the hot chicken stock ladle by ladle, stirring for 16-18 min until the rice is cooked and the mixture is very thick.
3. Stir in butter and grated parmesan, season well with salt and pepper, and spread the risotto out on a tray to cool completely for at least 2 hours.
4. Cut the mozzarella into 2 cm sticks; with wet hands, shape about 2 tbsp of rice mixture into a ball, press a stick into it and close the mixture firmly around it.
5. Roll the balls into ovals, pass them through the beaten eggs and then through the breadcrumbs, and chill for 15 min so the coating adheres.
6. Deep-fry in batches in oil heated to 180°C for 3-4 min until golden brown, drain on paper towels and serve immediately, while the core is still stretchy.