Instructions

Follow the steps and taste along the way.

1. Fry the mushrooms

   Finely chop the mushrooms and mince the onion. Heat 10 ml of the olive oil in a pan, add half the onion, and fry for 3 minutes. Add the mushrooms and 1 g of salt; fry for 6–8 minutes, until their liquid has evaporated and the pieces begin to brown. Set aside.

   

2. Cook a thick risotto

   Heat the remaining 15 ml of olive oil in a pot with the remaining onion. After 3 minutes, add the rice and stir for 1 minute. Add the stock a ladleful at a time, stirring as you go; add the next ladleful when the previous one has almost been absorbed. Cook for about 18–20 minutes, until the rice is tender but still holds its shape. Stir in the fried mushrooms, butter, Parmesan, and remaining 3 g of salt.

   

3. Cool the rice mixture

   Spread the risotto on a shallow baking tray in a layer about 2 cm thick. Leave it to cool for 10 minutes, then refrigerate for 30 minutes. The cold mixture will be firm enough to shape.

   

4. Shape and coat the balls

   Cut the mozzarella into 12 small cubes. Shape the rice mixture into 12 balls; press a cube of mozzarella into the center of each and cover it completely with rice. Coat the balls first in flour, then in beaten egg, and finally in breadcrumbs.

   

5. Make the tomato dip

   Heat the strained tomatoes and finely chopped garlic in a small saucepan. Simmer gently for 10 minutes, stirring occasionally, until the dip thickens. Remove from the heat; it should have a pronounced tomato flavor and be slightly tart.

   

6. Fry and serve

   Heat the oil in a small pot to 170–175 °C. Fry the balls in small batches for 4–5 minutes, turning them as you go, until evenly golden brown. Drain them on a wire rack or paper towel and serve hot with the warm tomato dip.