Recipes

Recipe September

Appenzeller Rice Balls

(for 4 Persons)

1 onion
400 g risotto rice
1 tablespoon of vegetable fat, seasoned
700 ml water
300 ml white wine
150 g Appenzeller^®CLASSIC, grated
1 egg yolk
1 bag Mozzarelline
100 g raw ham
1 egg
100 g bread crumbs, unseasoned
6 tablespoons of vegetable fat, seasoned

Recipe as PDF

Chop the onion finely and fry gently with the rice in the vegetable fat,

add the water and white wine. Allow to simmer for approx. 20 minutes,

stirring occasionally, until all liquid has been absorbed. Mix in the

Appenzeller^®CLASSIC, allow to cool and mix with the egg yolk and

the raw ham which has been cut into small pieces. Form balls from the

mass, at the same time enclose 1 piece of mozzarella. Turn the balls

first in the whisked egg, then in breadcrumbs. Bake in vegetable fat for

approx. 5 minutes until golden brown on all sides.

Preparation and cooking time: approx. 45 min.