Italian Rice Balls (Suppli Di Riso)

• 800 ml vegetable stock
• 50 g unsalted butter
• 275 g risotto rice
• 175 g mozzarella cheese, cut into small cubes
• 6 shallots, finely sliced
• 1/2 cup mixed herbs, chopped (parsley, basil & oregano; recipe says handful)
• 1 finely grated large unwaxed orange, zest of
• 6 tablespoons grated parmesan cheese (please use fresh cheese)
• 6 tablespoons olive oil, for frying
• salt and pepper
• FOR THE BREADCRUMBS
• 1 egg, lightly beaten
• 50 g fresh breadcrumbs

1. Heat stock in a large saucepan and keep on a constant simmer.
2. Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
3. Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
4. Shape rice into 8 balls.
5. Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
6. Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
7. Serve hot or cold.

vegetable stock, butter, risotto rice, mozzarella cheese, shallots, mixed herbs, unwaxed orange, parmesan cheese, olive oil, salt, breadcrumbs, egg, fresh breadcrumbs

Taken from www.food.com/recipe/italian-rice-balls-suppli-di-riso-104741 (may not work)