- 4 cup.s Liquid Vegetable Stock
- 1 tbsp. YIAH Veggie Dip Mix
- 75 gs butter
- 1 Brown onion, finely diced
- 1.3 cup.s Arborio Rice
- 0.5 cup. dry white wine
- 0.3 cup. Romano Cheese, finely grated
- 12 pieces of mozzarella size of pieces will depend on how big you want to make the balls
- 1 tsp. salt and pepper
- 2 Eggs
- 1.5 cup.s dried breadcrumbs Can use Panko if you prefer
- 1 tbsp. YIAH Queen of the Nile Dukkah
Step 1: Heat stock and Veggie dip mix in a medium saucepan over a high heat. Bring to the boil, and then reduce to a simmer.
Step 2: Heat the butter in a large, heavy based saucepan over a medium heat.
Step 3: Add onion and cook until it softens
Step 4: Add the rice, and cook for 1 minute or until the rice appars slightly glassy.
Step 5: Add wine and cook until it has all been absorbed.
Step 6: Add a ladleful of the stock to the rice, and stir with a wooden spoon until all liquid has been absorbed. Repeat process until all stock has been used.
Step 7: Remove from the heat, and add the cheese. Tast and season with salt and pepper.
Step 8: Set aside to cool. Once cool, transfer to container, and put in the fridge for a minimum of 2 hours, preferably overnight.
Step 9: Add egg to the mixture, and stir until well combined. If the mixture is too wet, and won’t roll into nice balls, add some breadcrumbs to the mixture.
Step 10: Roll 1 tablespoon of mixture into a ball, then press thumb into the side, making a large indent. Place a piece of mozzarella in the indent, and then reshape into a ball. Repeat until you are out of mixture.
Step 11: Mix the dukkah into the breadcrumbs.
Step 12: Roll the balls in the breadcrumbs, and shallow fry them until they are golden brown.
Note: Don’t deep fry them, and they get too soggy and may break apart in the oil.