Risotto Galettes with two Cheeses

Prepare all the ingredients.

Sweat thinly minced onion with oil and butter.

Add the round rice...

....when it begins to brown.

Mix thoroughly to nacrer the rice.

Add the hot stock and constantly stir...

...until the liquid is absorbed and rice tender.

Add the grated parmesan and remove from the heat. Mix.

Pour in a salad bowl and store in the fridge for 1 hour.

Using the cooled rice, form balls.

Make a small hole in the ball...

...and place a dice of mozarella.

Reform the balls and slightly flatten them.

Place 15 mn in the fridge.

Heat the frying oil in a deep fryer...

...and fry the galettes 1 to 2 mn...

...until well browned.

Drain on paper towel. Serve immediately with mesclun. Count 3 galettes per serving.