Portions / number of persons: 20 supplis
Preparation time: 20 minutes
Cooking time: 30 minutes
Category: Rice
Difficulty: Moderate
Ingredients:
-50 g of butter or margarine
-1 finely sliced small onion
-2 cups arborio or short grain rice
-1/2 Cup of white wine
-1 pinch of customer
-3 cups of chicken broth
-1/2 Cup grated Parmesan cheese
-2 slightly beaten eggs
-100 g of mozzarella cheese
-dry bread crumbs
-salt and pepper to taste
-oil for frying
Instructions:
Heat butter, Cook the onion until this tender but not Golden, about 2 to 3 minutes.
Add the rice and stir well until that made fine glaze of butter and onions.
Add the wine and the customer and stir until wine is absorb, then add a little (1/2 cup at a time)
the stock previously heated on the verge of boiling stirring constantly until all the stock is absorbed.
Finally cover pot and reduce the heat to minimum and continue the cocion for about 10 to 15 minutes or until the rice is tender but to the tooth.
Let cool, add the Parmesan cheese, eggs, salt and pepper.
Cut the mozzarella in 20 small cubes. With the hands you humid lift enough rice to form balls of size of an egg.
Press a cube of mozzarella in the center of each ball enclosing and shaping well.
Pass through the bread crumbs and place them in a smooth source, one close to the other (no encimar) and leave them in the freezer for 1 hour approximately.
Heat the oil and frying of a 4 0 5 per time, until well Golden esten (about 4 to 5 minutes)
Eat them already nomas! What spare (if spare) can freeze very well and when them want to eat a little in the microwave and are as delicious as the first day.