These rice balls are best served hot and are delicious with a tomato dipping sauce. You can also make them with leftover risotto. If you can't find small bocconcini, use cubes of mozzarella instead. Make sure you season the mix well. Add some fresh herbs for extra flavour. You can freeze or refrigerate them, uncooked or cooked and reheat in the oven.
1⅓ cups arborio rice
600ml vegetable stock
100g freshly grated parmesan
salt and pepper
12 bocconcini bambini (small size)
¼ cup plain flour
2 eggs, lightly beaten
1 cup fine breadcrumbs
rice bran oil, for deep frying
Place rice and stock in rice cooker or saucepan and cook until ready, about 12 minutes.
Mix in parmesan and season well with salt and pepper.
Cut bocconcini in half.
Wet your hands, then take a walnut-sized portion of rice in the palm of your hand. Roll into a ball and push a piece of bocconcini into the middle, ensuring the cheese is completely enclosed by the rice. Place on a lightly floured tray. Repeat until all the rice is used.
Roll the rice balls in flour, then dip in egg wash and coat in breadcrumbs.
Deep fry in oil until lightly browned.