Mushroom risotto and mozzarella balls

4 servings

60 minutes

Mushroom risotto and mozzarella bites are an elegant dish of European cuisine inspired by Italian traditions. They combine the rich flavor of forest mushrooms, the creamy texture of risotto, and the delicate heart of melting mozzarella cheese. Each bite, fried to a golden crust, has a crispy shell that conceals softness inside. Perfect for a cozy family dinner or a festive table. They can be served with a light sauce based on white wine and cream or with a spicy tomato dip. This appetizer is not only delicious but also impressive, as the gooey mozzarella reveals itself on the plate when cut, adding charm to the dish. The bites will become a favorite among Italian cuisine lovers and gourmets who appreciate the harmonious blend of textures and aromas.

Energy value per serving

• Calories: 611.1
• Proteins: 14.9g
• Fats: 29.1g
• Carbohydrates: 74.9g

Ingredients

• Butter: 30 g
• Fresh mushrooms: 200 g
• Onion: 1 head
• Garlic: 1 clove
• Arborio rice: 300 g
• Dry white wine: 75 ml
• Fresh thyme: 1 tbsp
• Vegetable broth: 800 ml
• Buffalo mozzarella cheese: 125 g
• Wheat flour: 4 tbsp
• Vegetable oil: 3 tbsp

Cooking steps

1. Fresh forest mushrooms (dried ones can be used, soaked in water for about 20 minutes, then squeezed and dried) should be cleaned, washed, dried, and chopped. Heat butter in a pan and fry the mushrooms for 3-4 minutes. Transfer to a separate dish, remove any excess liquid if it appears, and leave the mushrooms to dry.

   Required ingredients:

   • Butter: 30 g
   • Fresh mushrooms: 200 g

2. Return the pan to the heat, melt the remaining butter. Add chopped onion and garlic, and sauté for 5 minutes. Then add the rice and sauté for one minute. Add the wine and evaporate, stirring constantly. Add a ladle of broth and cook until absorbed, stirring continuously. Add broth until the rice reaches al dente (about 20 minutes). Add mushrooms and chopped fresh thyme leaves. Stir. Season with salt and pepper, and cool.

   Required ingredients:

   • Butter: 30 g
   • Onion: 1 head
   • Garlic: 1 clove
   • Arborio rice: 300 g
   • Dry white wine: 75 ml
   • Vegetable broth: 800 ml
   • Fresh mushrooms: 200 g
   • Fresh thyme: 1 tablespoon
   • Buffalo mozzarella cheese: 125 g

3. Form 12 patties from the cooled risotto. Cut the mozzarella into 12 equal pieces. Make a dent in the center of each patty with your finger and press in the mozzarella. Seal the patties so that the cheese is inside.

4. Coat the patties in flour. Heat sunflower oil in a large skillet. Fry the patties for 3-4 minutes on each side until golden.

   Required ingredients:

   • Wheat flour: 4 tablespoons
   • Vegetable oil: 3 tablespoons