YOU’LL NEED:
300g Carnaroli or Arborio rice
750ml chicken stock
250ml tomato juice
1 tbsp butter
1 tsp chopped garlic
a few strands of saffron
50g grated parmesan
150g fresh mozzarella cut in 1cm cubes
1 cup dried breadcrumbs
salt
HOW TO MAKE IT:
Saute garlic and rice in a large pan for one minute
Add saffron and half the stock and simmer until liquid is absorbed
Add the rest of the stock, tomato juice and about 1 tsp salt and stir until the liquid is absorbed again
stir in Parmesan and remove to a bowl until cool enough to handle
divide the risotto into approximately 3 tbsp portions. form the portions into ball shapes.
Press a hole into the center of each risotto ball and stuff the center with a mozzarella cube
Close the risotto around the cheese and roll in breadcrumbs
Deep fry in vegetable oil until golden brown.
