Summary

Ingredients

• 1 small onion (s)
• 25 g butter
• 150 g rice (risotto)
• 600 ml vegetable stock
• 25 g parmesan, rated
• 75 g mozzarella
• 60 g breadcrumbs
• 1 tablespoon parsley, finely chopped
• oil

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Instructions

1. Peel onions and cut them into fine pieces. Heat the butter in a saucepan. Stew the onion in it for 1 minute. Add rice and cook for 1 minute. Pour in the broth and bring to the boil. Reduce the heat and let the rice simmer, covered, for 25 minutes, until all the liquid has been absorbed. Stir 1 or 2 times.
2. Remove the rice from the hot plate and stir in the parmesan. Then let it cool down. Cut the mozzarella into 20 small cubes. Shape the rice into 20 small balls. Make a well in the middle and add a mozzarella cube to each. Cover with rice.
3. Mix the breadcrumbs and parsley. Turn the rice balls in it and fry them in 190 ° C oil in portions for 2-3 minutes until golden. Drain well on kitchen paper and serve hot.