Italian Risotto balls with Mozzarella | McCormick Foodservice UK

Ingredients

• For the risotto | Serves 4
• 3 tbsp olive oil
• 2 medium onions, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp Schwartz ® Italian Seasoning
• 500 g tomato passata (~1 standard bottle)
• 800 ml vegetable stock
• 300 ml white wine
• 400 g Arborio rice
• 150 g parmesan, freshly grated
• 30 g butter
• Salt and pepper
• For the filling | Serves 4
• 200 g mozzarella, cut into cubes
• For breading | Serves 4
• 150 g plain flour
• 4 eggs, beaten
• 50 ml milk
• 400 g breadcrumbs
• For frying | Serves 4
• Neutral oil for deep frying (sunflower/vegetable)