250g DENNY Portabellini mushrooms, sliced

1l chicken or vegetable stock 4 Tbsp butter, divided 1 medium onion, finely chopped 2 garlic cloves, thinly sliced 1 cup arborio rice 125ml dry white wine 60g finely grated Parmesan (about 1 cup) 1 x tin DENNY Mushroom Sauce - Garlic

Sea salt flakes

Freshly ground black pepper 100g mozzarella, cut into small cubes 2 cups breadcrumbs ½ cup all-purpose flour 2 large eggs Canola/ neutral oil for frying

Spicy tomato sauce for serving


Make stock in a small saucepan and keep warm.

Fry mushrooms in a drizzle of olive oil until golden brown and set aside. Heat 2 Tbsp. butter in a medium saucepan. Add onion and cook until softened but not browned. Add garlic and cook, until softened but not browned. Stir in rice and ‘toast’ until some of the grains turn translucent around the edges, about 3 minutes. Add wine and allow to reduce and be fully absorbed by the rice. Ladle in 1 cup of warm stock at a time, until all the liquid is absorbed, stirring constantly throughout the process. Remove from the heat. Stir in Parmesan, DENNY Garlic Sauce, fried mushrooms and remaining 2 Tbsp. butter. Season risotto with salt and pepper.

Spread risotto in an even layer on a lined rimmed baking sheet. Chill for at least 1 hour. Scoop about ¼ cup of cooled risotto into your hands and form into a patty. Place a piece of mozzarella in the center of patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a ball. Place onto a baking sheet. Repeat with remaining risotto and mozzarella. Freeze balls for 10 minutes.

Place flour, beaten eggs and breadcrumbs into three shallow bowls. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl. Coat with breadcrumbs and transfer to a baking sheet. Chill balls while you heat oil. Heat oil to 180˚C. Carefully lower 3-5 rice balls into oil with a slotted spoon and fry until deeply golden brown, 3-5 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls. Serve warm with spicy tomato sauce for dipping.

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