GETTING READY

1. Cut the gouda cheese into ½ inch cubes, to make 12 cheese cubes.

2. In a bowl, place the breadcrumbs and set aside.

3. Line a baking sheet with parchment paper.

MAKING

4. In a pan over medium low heat, heat oil and saute garlic and onion until onions are soft for about a minute or two.

5. Add in rice and stir to mix until the rice is coated with oil and not browned, for about 2 minutes.

6. Pour in 1 cup of broth and ½ cup of beer and bring to a boil.

7. Once the liquid starts to boil, reduce the heat and allow to simmer, stirring continuously.

8. Once the rice is half cooked and the liquid is evaporated add remaining broth and beer, and stir until the rice is fully cooked.

9. Add in the ½ cup of Parmesan cheese and stir to mix.

10. Take the pan off the heat and leave to cool completely.

11. In a mixing bowl, beat 2 eggs and whisk in flour.

12. Place a spoonful of risotto on your palm, press in centre to make an indentation, place cheese cube on it, place a spoonful of risotto over cheese and roll into risotto ball, and place on prepared baking sheet.

13. Make 12 risotto balls using all the risotto and cheese cubes.

14. Place the baking sheet in refrigerator for about 30 minutes or until the risotto balls are firm.

15. Dip risotto ball in egg mixture, tap to remove excess batter, roll the ball in breadcrumb and place on baking sheet.

FINALIZING

16. In pan heat oil up to 375 F and fry few risotto balls at a time until golden brown in colour.

17. Remove the rice balls using slotted spoon and drain on kitchen paper.

SERVING

18. Serve hot with marinara sauce on side.Recipe Courtesy of: cookingstoned.tv