- 1 small onion, peeled and finely chopped
- 2 tbsp olive oil
- 250g Arborio rice
- 1 glass white wine
- 750mls veg stock, approx
- 75g grated blue cheese, very finely grated or pasted
- 4 tbsp flour
- 3 eggs beaten
- 250g dried breadcrumbs
Place the oil into a pan and heat, then add the onion and cook for 5 mins to soften slightly.
Add the rice and coat well, then add the wine and cook until all evaporated or absorbed into the rice.
Gradually add the boiling veg stock, stirring all the time, until the rice is just cooked and nice and thick.
Remove from the stove, add the cheese, salt and pepper, mix well, then chill really well.
Once chilled mould small amounts to the size of a large marble.
Roll each one in flour, beaten egg then the breadcrumbs, and then chill well.
Deep fry in oil with a temp of 175°C, in small amounts.