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“www.cheesemtters.com.au”
READY IN:
1hr 30mins
YIELD:
20 balls
UNITS:
US

Ingredients Nutrition

Directions

  1. heat olive oil and 30g butteer in a heavy based pot.
  2. saute onion and saffon untill onion is translucent.
  3. add rice stir to coat and toast grains.
  4. add st ock ladle full or 2 at a time sirring continuously , when all stock almost evaporated add next lot of stock.
  5. once rice is cooked apox 20 minutes add parmesan 75 g butter mix vigorosly with wooden sppon till creamy.
  6. season pour onto tray refrigerate till cold.
  7. Wet hands roll rice in hands to make a golfr ball sized ball.
  8. push a hole in ball with thumb , fill with bococinni and reroll enclosing cheese.
  9. Roll in beaten eggs ,flour , eggs again then bread crumbs.
  10. fry 17oc untill golden.

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