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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat stock in a large saucepan and keep on a constant simmer. | 2. Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes. | 3. Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool. | 4. Shape rice into 8 balls. | 5. Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare. | 6. Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper. | 7. Serve hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	800	ml		37.3645	6.9498	1.7935	0.5231
butter	50	g	unsalted	285.0	13.095	8.905	24.0
risotto rice	275			44.5	0.0	9.9	0.25
mozzarella cheese	175		cut	-	-	-	-
shallot	6		sliced	691.2	161.28	24.0	0.96
herb	1/2	cup	chopped mixed	-	-	-	-
orange zest	1	finely	grated unwaxed	44.5	0.0	9.9	0.25
parmesan cheese	6	tablespoons	grated	111.0	12.0	12.0	1.5
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
salt pepper				44.5	0.0	9.9	0.25
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	50	g		44.5	0.0	9.9	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.