Less than 30 minutes
Serves 6-8 as a snack
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- 2 Tbsp (30ml) olive oil
- 1 onion, chopped
- 2 leeks, washed and sliced (optional)
- 3 cloves garlic, chopped
- 2 bay leaves
- Handful fresh thyme
- 1 cup (250ml) arborio rice
- ⅓ cup (80ml) white wine (optional)
- 3 cups (750ml) warm chicken or vegetable stock
- Salt and milled pepper
- ½ cup (125ml) cream
- ⅓ cup (80ml) grated parmesan
- Cubed cheese (like mozzarella or cheddar) for stuffing (optional)
- Cake flour, for dusting
- 2 eggs, whisked
- 1 cup (250ml) regular or panko breadcrumbs
- Oil, for deep-frying
- Heat oil in a large pan or pot and fry onion, leek and garlic for 3-5 minutes.
- Add bay leaves, thyme and rice and cook for about 2-3 minutes or until fragrant.
- Add wine (if using) and cook, while stirring, for 3-4 minutes or until liquid is almost evaporated. (This is called deglazing and loosens the flavourful bits stuck to the bottom of the pot.)
- Reduce heat for low and slow cooking.
- Add about ⅓ cup (80ml) stock at a time, allowing it to fully absorb before pouring in the next addition.
- Stir continuously for 15-20 minutes to ensure the rice releases starch as it cooks, that’ll give you the deliciously creamy texture.
- Once all the stock is added, there should be a thick, creamy sauce covering the rice. The rice should be cooked through and plump.
- Remove and discard bay leaves and thyme.
- Season and stir through cream and parmesan.
- Cool completely.
- Flatten 2 Tbsp (30ml) cooled rice mixture in the palm of your hand.
- Place a generous cube of your favourite cheese in the centre, and enclose to form a ball. Coat in flour, dip in whisked egg and finally coat in breadcrumbs.
- Deep-fry in hot oil until golden.
- Serve with your favourite dipping sauce.