Rice balls with cheese

Ingredients for 4 servings:

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

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetarian

Peel and finely chop the onion. Heat the butter in a saucepan. Sauté the onion for 1 minute. Add the rice and sauté for 1 minute. Pour in the stock and bring to a boil. Reduce the heat, cover, and simmer the rice for 25 minutes, until all the liquid is absorbed. Stir once or twice. Remove the rice from the heat and stir in the Parmesan cheese. Then let it cool. Cut the mozzarella into 20 small cubes. Form the rice into 20 small balls. Make a well in the center and place a mozzarella cube in each. Wrap in rice. Mix in the breadcrumbs and parsley. Toss the rice balls in the flour and fry in batches in hot oil at 190°C for 2-3 minutes until golden brown. Drain well on kitchen paper and serve hot.