Risotto and Mozzarella Balls

Risotto is the traditional Italian preparation of rich simmered with whole milk, cheese, cream and herbs.

I have turned this simple classic into an attractive modern bite with a spicy peri-peri and tabasco risotto base moulded into balls with a gooey, oozey mozzarella heart!


Prep Time: 30 min              Cooking Time: 20 min      Makes: 16 pcs


1 tea cup boiled rice (1/4 tea cup dry rice= 1 1/4 tea cup boil rice)
1 tea cup white sauce
1 slice of bread (Make a powder in a mixer)
16 pieces of mozzarella cheese
1 tsp of peri peri or tabasco
1 tsp tomato ketchup
4 pcs jalapeño pepper (finely chopped)
2 green chilli finely chopped (optional)

For the White Sauce
1 tea cup milk
5 1/2 tbsp corn flour
1 onion
2 clove garlic
1 tbsp butter
1/4 tsp of oregano, parsley and chilli flakes each

Cornflour + plain flour mixture for rolling
Oil for deep fry

Method for the White Sauce:

  1. Heat the butter, and sauté the onion and garlic for a minute
  2. Mix the cornflour with cold milk and add it to butter and stir constantly until thick sauce is made
  3. Add the herbs

Method for the Risotto & Mozzarella Balls:

  1. Add the boiled rice, jalapeño, green chilli, bread powder to the white sauce
  2. Add the peri peri or tabasco and tomato ketchup
  3. Mix well and divide it into 16 equal part
  4. Take 1 portion, rub it in the flour and flatten on the palm
  5. Put a piece of mozzarella in the middle and roll into a ball
  6. Repeat with other portions
  7. Mix the corn flour and plain flour
  8. Rub the ball in the mixed flour and deep fry


  1. The mozzarella cube should not be too big or too small
  2. For a Jain preparation avoid onion and garlic

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