1. Heat stock in a large saucepan and keep on a constant simmer. 2. Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes. 3. Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool. 4. Shape rice into 8 balls. 5. Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare. 6. Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper. 7. Serve hot or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
