1 medium onion, finely chopped
80g of butter
400g of brown rice
1 cup of white wine
1 liter of beef broth
3 packets of chicken bouillon
Salt to taste
100g of grated Parmesan cheese
50g of buffalo mozzarella, shredded
50g of breadcrumbs
1 medium onion, finely chopped
80g of butter
400g of brown rice
1 cup of white wine
1 liter of beef broth
3 packets of chicken bouillon
Salt to taste
100g of grated Parmesan cheese
50g of buffalo mozzarella, shredded
50g of breadcrumbs
Sauté the onion with half of the butter
Add the rice and white wine
Gradually add the beef broth
When the rice is cooked and creamy, add the chicken bouillon and salt
Turn off the heat and mix in the remaining butter and Parmesan cheese
Once cooled, shape into balls with the risotto
Fill with mozzarella. Reserve
Sprinkle breadcrumbs on a plate
Coat the rice balls with breadcrumbs
Fry in hot oil and serve.
