Parmesan Risotto Balls

• 1 tbsp butter
• 1 tbsp vegetable or olive oil
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 3.5 oz Arborio rice
• 5 cups hot vegetable stock
• 1 tbsp lemon zest
• 1 1/2 oz shredded Parmesan cheese
• 3 oz Havarti cheese, cut into 24 cubes
• 1/2 cup all-purpose flour
• 2 None egg whites, lightly beaten
• 1 cup dried breadcrumbs
• None None vegetable oil, to deep-fry
• None None tomato chutney, to serve
• None None green salad, to serve

1. Heat butter and oil in a heavy-bottomed saucepan over medium heat. Cook onion and garlic for 3 mins, or until onion is soft. Add rice and stir to combine. Add 1/2 of the stock. Bring to a boil then reduce heat and simmer, uncovered, for 3-4 mins, or until liquid is absorbed. Stir in remaining stock. Simmer, uncovered, for 15-20 mins, or until liquid is absorbed and rice is tender. Remove from heat and stir in zest and Parmesan. Let cool.
2. Shape rice mixture into balls, each using around 2 tbsp mixture. Stuff each with a cube of cheese, moulding rice around cheese to enclose. Coat risotto balls in flour, shaking off excess. Dip in egg then breadcrumbs.
3. Heat vegetable oil in a large frying pan. Deep-fry risotto balls for 4-6 mins, or until golden and crispy. Serve with green salad and tomato chutney.

butter, vegetable, spanish onion, garlic, rice, lemon zest, parmesan cheese, cheese, allpurpose, egg whites, breadcrumbs, vegetable oil, tomato chutney, green salad

Taken from recipes-plus.com/api/v2.0/recipes/32211 (may not work)