I made these to take to a BBQ one time, and the guests loved them, even got the thumbs up from the Italians who were there, so this recipe must be okay!! They can be a bit fiddly but a great dish that everyone will love. Very kid friendly too btw. 🙂
Ingredients:
- I onion chopped
- 2 cloves of garlic crushed
- 6 mushrooms chopped finely
- dash olive oil
- tbsp butter
- salt to taste
- 1 cup arborio rice
- dash and a bit of white wine
- chicken stock, at least 2 cups
- parmesan cheese
Finely chop the onions and garlic and saute in the butter and olive oil. 
Saute for 15 minutes on a low heat. Pour in the rice and stir. Pour in a dash of wine and let this sizzle until absorbed. Add the chicken stock and 1- 1/2 tsp salt, stir, ladle at a time until all the stock is absorbed and the rice is cooked. 
Stir in the Parmesan and a squeeze of lemon juice.
When the rice is cooked, and cooled, roll into balls 
and dip in flour, beaten eggs and breadcrumbs. I don’t have a deep fryer but if you did, use it, otherwise, pan fry the balls until the outsides are crispy and golden. Delicious. Especially dipped in Aioli.
This is an easier version of the above. (a Brazilian recipe). I like adding tasty cheese and bacon or ham for even more flavour. Give it a try with your leftover rice, they are yum and great for kids or lunch.
