We can eat this all day long.
In a cool deep pan and low flame, throw in the hunk of butter, garlic and rosemary, let the butter melt and sizzle away for a minute. Get it up to a medium flame and to that add in the arborio rice and fry for a minute, that beautiful nutty fragrance you get, that’s what you need. Increase the flame, pour in your chicken broth, give it a good stir and then tip in the saffron, wine and 1 tsp salt. Bring up to a gentle boil, then lower the heat, take out the sprig of rosemary and simmer, with a lid partially on for 10 minutes.
Pop the lid off, and cook until the stock has been absorbed, another 15 minutes. At this point, turn the heat off, and stir in 4 cups of the grated grana padano. Let this now cool, if you’re in a hurry, spread it on a parchment lined tray and leave in the fridge.
Mix in the mozzarella pieces, olives and black pepper with the rice. Oil your hands with some olive oil, and start rolling your balls (golf-ball size). At this stage, and if you’re stuffing them, poke a hole into each ball, spoon a bit of Ragu into that hole and plug it with more rice. Lay on a parchment lined tray and refrigerate for 10 minutes.
Meanwhile, create your dipping station. A shallow plate of flour, a bowl with the beaten eggs and a shallow plate of breadcrumb. Get your balls out, roll in flour, dip in egg and coating generously with breadcrumbs. Repeat.
Get a deep pan with add oil to it, a little more than a third of the pot. Do the chopstick test or drop a breadcrumb into it, if it sizzles, it’s ready. Very gently and in batches (don’t crowd the pot), fry your balls until it takes on a lovely golden brown. Let them drain on a kitchen towel and sprinkle with the remaining grana padano.
Now stuff that in your fuckin face!
Ingredients
Directions
In a cool deep pan and low flame, throw in the hunk of butter, garlic and rosemary, let the butter melt and sizzle away for a minute. Get it up to a medium flame and to that add in the arborio rice and fry for a minute, that beautiful nutty fragrance you get, that’s what you need. Increase the flame, pour in your chicken broth, give it a good stir and then tip in the saffron, wine and 1 tsp salt. Bring up to a gentle boil, then lower the heat, take out the sprig of rosemary and simmer, with a lid partially on for 10 minutes.
Pop the lid off, and cook until the stock has been absorbed, another 15 minutes. At this point, turn the heat off, and stir in 4 cups of the grated grana padano. Let this now cool, if you’re in a hurry, spread it on a parchment lined tray and leave in the fridge.
Mix in the mozzarella pieces, olives and black pepper with the rice. Oil your hands with some olive oil, and start rolling your balls (golf-ball size). At this stage, and if you’re stuffing them, poke a hole into each ball, spoon a bit of Ragu into that hole and plug it with more rice. Lay on a parchment lined tray and refrigerate for 10 minutes.
Meanwhile, create your dipping station. A shallow plate of flour, a bowl with the beaten eggs and a shallow plate of breadcrumb. Get your balls out, roll in flour, dip in egg and coating generously with breadcrumbs. Repeat.
Get a deep pan with add oil to it, a little more than a third of the pot. Do the chopstick test or drop a breadcrumb into it, if it sizzles, it’s ready. Very gently and in batches (don’t crowd the pot), fry your balls until it takes on a lovely golden brown. Let them drain on a kitchen towel and sprinkle with the remaining grana padano.
Now stuff that in your fuckin face!