By: The White Chef

Prep time: 40 minutes

Serves: 4

Ingredients:
For rice:
1 cup round rice
20 grams of Tnuva Butter
Oil for frying
2 cups hot water
100 grams of golden breadcrumbs
Tomato sauce to serve
Salt and pepper
For the cheese mixture:
100 grams grated Tnuva USA Goat Feta
70 grams Tnuva USA Parmesan
50 grams of Tnuva USA Goat Cheese
70 grams grated Tnuva USA Mozzarella
100 grams of golden breadcrumbs

Instructions:
1. To cook the risotto: In a medium saucepan, fry the rice with butter, add 1.5 cups of hot water and season with salt and pepper. Cook for 12 minutes, until the rice is soft but not a porridge like consistency.
2. At the end of cooking, add the remaining half cup of water to the rice and mix until absorbed. When the rice is still hot, add the mixture of cheese and bread crumbs, mix well and cool.
3. Roll into tight balls.
4. Deep fry until golden and serve with tomato sauce