Ingredients:

  • 1.5 cups (300g) Arborio rice
  • 4 cups (950ml) chicken broth
  • 0.5 cup (120ml) dry white wine
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 small yellow onion, finely minced
  • 2 cloves garlic, minced
  • 0.75 cup (75g) freshly grated Parmesan cheese
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 8 oz (225g) low-moisture mozzarella, cut into 3/4 inch cubes

Instructions:

  1. Heat olive oil and butter over medium heat. Sauté minced onion until translucent, then add garlic and cook for 30 seconds until fragrant.
  2. Stir in Arborio rice and toast grains for 2 minutes until edges are translucent but centers remain white. Note: This toasts the starch and stops the rice from becoming a paste.
  3. Deglaze the pan with white wine, stirring constantly until the liquid is fully absorbed.
  4. Add warm chicken broth one ladle at a time, stirring frequently to release starch, adding more only after the previous ladle has been absorbed. Keep going until the rice is al dente.
  5. Remove from heat and vigorously stir in 75g of grated parmesan. Note: The heat of the rice will melt the cheese into a creamy binder.
  6. Spread the risotto in a thin layer on a baking sheet. Cool to room temperature, then refrigerate for 2 hours until the rice is firm and set.
  7. Shape chilled risotto into balls, inserting a cube of mozzarella into the center of each. Note: Wet your hands slightly to prevent the rice from sticking.
  8. Coat each ball in all purpose flour, dip in beaten eggs, and roll in a mixture of Panko breadcrumbs and 25g of parmesan.
  9. Fry in neutral oil until golden brown and mahogany colored. Drain on paper towels.