1 cup Arborio rice Italian or long-grain rice, washed
1 cube Goody chicken stock dissolved in 3 cups water
¼ tsp coarse salt
1 tbsp olive oil
½ cup Goody mushrooms sliced, drained
2 garlic cloves, finely minced
2 tbsp fresh parsley, finely chopped
¼ cup mozzarella cheese, grated
2 large eggs
½ cup Parmesan cheese, grated
1 ½ cup Rusk (bread crumbs)
Vegetable oil, for frying
Salt and pepper to taste
1 cup Goody red pasta sauce Napoletana for dipping
1.In a medium pot on medium heat, add the broth and salt till and let boil. Add the rice, Lower the heat and leave to simmer for 20 minutes until cooked.
2.On the baking tray place the parchment paper, unfold the rice and leave it to cool completely.
3.In a medium skillet heat the olive oil, add the mushrooms, stirring for 5 minutes until it changes color. Add the garlic, parsley and season with salt and pepper. Set aside for 10 minutes to cool down. Add the mozzarella, mix it and set aside.
4.In a large bowl, beat eggs, add the rice, Parmesan cheese, 3/2 cup of bread crumbs. Mix well and form 16 balls in a 4cm size.
5.In a flat plate put the rest of the bread crumbs. Create a hole in the balls using your finger and stuff it with a teaspoon of the mushroom mixture, then close it. Passed the balls on the bread crumbs. Put them on a tray lined with Parchment paper. Cover the balls with cling wrap lightly. Place it in the refrigerator for at least an hour.
6.In a large skillet heat the oil. Fry the balls in batches for 4 minutes, stirring until golden color. Remove balls from the oil and drain on a paper towel. Heat the Napolitana red sauce and served with rice balls.