Arborio rice balls

1. Rinse the rice. Peel, chop the onion and set aside half of it. Fry the other half without coloring. Add the rice and let it cook until translucent.

2. Bring the vegetable stock to a boil and wet the rice. Stir and simmer. Using a ladle, add hot stock to rice mixture as soon as the rice absorbs it.

3. Cut the diced mozzarella. Pour breadcrumbs in a plate. Form small rice balls inserting a dice of mozzarella. Roll them in the breadcrumbs.

4. Heat the frying oil. Gently dip the rice balls 3 by 3 for 2 minutes until golden brown. Drain on paper towels.

5. Prick each ball with a small piece of onion and a rocket leaf, with a cocktail pick. Serve warm.

Find out more risotto recipes:

Curry and shrimp risotto

Mushroom risotto with grilled chicken

Green asparagus risotto with goat cheese

Photo credit: Sucré Salé