Well, I promised that the asparagus trimmings could be used... I suppose this is a bit of a long winded way to use up, but something I’ve always wanted to try...fried risotto rice balls with mozzarella centre.
The inspiration is from Mary Contini’s book– Valvona & Crolla – A year at an Italian table
So..with the asparagus trimmings I made a risotto, I had for supper, then laid the remaining out on a tray and placed in the fridge to cool thoroughly. There are plenty of risotto recipes on this blog and out there, so I’ll not show this..hope that’s OK!?What you need..
Frying pan, containing sunflower oil – filled to ¼ full
Ingredients..
50g plain flour 85g fresh breadcrumbs
2 eggs, beaten well
250g cooked and cooled risotto 50g mozzarella – cut into 10 pieces
What to do..
Place the flour, breadcrumbs and egg into separate bowls
Flour your hands, take 1/10th of the risotto and form into ball – place the piece of mozzarella in the centre, form the rice around the mozzarella. Coat the balls in flour. Continue this until all 10 balls are formed.Dip all in flour, then into egg, then into breadcrumbs – place on a baking tray and allow to chill for 30 minutes.
Heat the oil in the frying pan-over a medium heat, which sizzles the crumbs, fry in batches - keeping moving to ensure an even browning, and cooked through. Drain on kitchen paper, serve warm with a small salad.
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