Ingredients

40g Glutafin Gluten Free Select Multipurpose White Mix
1 tbsp olive oil
½ onion, chopped
250ml passata
425ml vegetable stock
1 garlic clove, crushed
150g arborio rice
75ml white wine
30g parmesan (or vegetarian alternative), grated
knob of butter
2 tbsp roughly chopped basil
½ ball mozzarella, cut into 12 pieces
1 egg, beaten
3-4 slices Glutafin Gluten Free Select Fresh White Loaf processed into breadcrumbs

Method

1. Heat the olive oil in a heavy-based saucepan. Add the onion, cover and cook until soft. In another pan, mix the passata and stock, and warm over a low heat.
2. Add the garlic to the onion, cook for 30 secs, then tip in the rice and stir to coat in the oil. Increase the heat, pour in the wine and let it bubble until absorbed.
3. Add the tomato stock mixture to the rice a ladleful at a time, letting the rice absorb most of the liquid each time. Keep stirring. Repeat until the rice is cooked 18-20 minutes and you have a thick risotto. There may be some stock left over.
4. Remove from the heat, stir through the Parmesan, butter and basil. Season and tip onto a tray to cool completely, then chill in the fridge until firm (2-3 hours).
5. Shape the risotto into 12 balls (about 40g each). Make a hole in the centre with your finger and stuff in a piece of mozzarella, then reshape into a ball. Now dip the balls in the flour mix, then the egg and then the breadcrumbs, then chill for 30 mins.
6. Heat the oil to 160°C in a large deep saucepan and heat the oven to 180°C/160°C /Gas 4. Deep-fry the risotto balls (3 at a time) for 8-10 mins. Drain on kitchen paper, then transfer to a tray and pop in the oven for 6-8 mins to make sure the mozzarella is completely melted.
7. Serve as a snack, starter or lunch – why not try with the pizza sauce from our pizza base recipe.
8. These keep for 24 hours before cooking, 1-2 days after cooking – also freezable before or after cooking – then cook or reheat in the oven only.