Cheesy Risotto Balls

• 3 tbsp butter
• 1 None Spanish onion, finely chopped
• 2 cloves garlic, minced
• 14 oz Arborio rice
• 1/2 cup dry white wine
• 4 cups hot chicken or vegetable stock
• 1/2 cup heavy cream
• 3 oz grated Parmesan cheese
• 2 oz grated mozzarella cheese
• 2 None large egg yolks
• 1 cup breadcrumbs
• None None vegetable oil, for deep-frying
• None None lemon wedges, to serve

1. Heat butter in a saucepan over medium heat. Cook onion and garlic, stirring, for 2 mins, or until onion is softened. Add rice and stir to coat. Add wine and cook, stirring, for 2 mins, or until evaporated. Gradually add hot stock, 1 cup at a time, stirring continuously, for 25 mins, or until all stock is used and rice is just cooked. Add heavy cream and cook, stirring, for 2 mins.
2. Remove pan from heat and stir in cheese. Let cool for 20 mins then add egg yolks. Season. Spread over a parchment paper-lined baking tray and let cool for 15 mins, or until cool enough to handle.
3. Shape risotto into balls, each using around 1 tbsp mixture. Coat in breadcrumbs.
4. Fill a saucepan with oil and heat to 350u0b0F. Working in batches, fry risotto balls for 2 mins, turning occasionally, or until browned and heated through. Drain on paper towels. Serve immediately with lemon wedges.

butter, spanish onion, garlic, rice, white wine, chicken, heavy cream, parmesan cheese, mozzarella cheese, egg yolks, breadcrumbs, vegetable oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/32695 (may not work)