Risotto Balls Stuffed With Mozzarella Recipe

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Leite's Culinaria
Uploaded by: David Leite


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3 cups cold water

1/2 white onion, finely chopped

2 sprigs flat-leaf parsley, roughly chopped

Large pinch salt

1 1/2 cups risotto rice (Arborio or Carnaroli)

3/4 to 1 cup passata (purée about 1 1/4 cups canned tomatoes and run them through a sieve or food mill and remove the seeds and skins)

1 medium egg, lightly beaten

1 (4 1/2-ounce) fresh mozzarella ball (buffalo’s or cow’s milk), diced into small cubes

1 cup fine bread crumbs

Sunflower or peanut oil for deep-frying

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