2 tablespoons of butter
1 tablespoon of finely chopped onion
360g of Vialone Nano rice
One-half cup of dry white wine
Almost boiling beef broth (1 liter)
3 Italian seasoning packets
150g of dried tomato, finely chopped
250g of buffalo mozzarella, finely chopped
6 tablespoons of grated Parmesan cheese
Oregano
Salt and black pepper
To coat and fry
Beaten eggs
Bread crumbs
Oil
2 tablespoons of butter
1 tablespoon of finely chopped onion
360g of Vialone Nano rice
One-half cup of dry white wine
Almost boiling beef broth (1 liter)
3 Italian seasoning packets
150g of dried tomato, finely chopped
250g of buffalo mozzarella, finely chopped
6 tablespoons of grated Parmesan cheese
Oregano
Salt and black pepper
To coat and fry
Beaten eggs
Bread crumbs
Oil
Sauté the onion in butter
Add the rice and cook for a few minutes
Add the dry white wine and let it evaporate at high heat
In intervals of approximately 10 minutes, add the beef broth, stirring constantly and adding more broth as the rice dries out
Add the Italian seasoning and cook for another 6 minutes
Add the dried tomato and cook for another minute
Add the Parmesan cheese and 150g of buffalo mozzarella and mix well until melted completely
Remove from heat and spread the risotto on a flat surface to cool
Season the remaining buffalo mozzarella with oregano, salt, and black pepper
Remove 2 tablespoons of risotto, fill with seasoned buffalo mozzarella, and shape into balls
Dip in beaten eggs and bread crumbs and fry in hot oil.
