3-Minute Risotto + Risotto Balls

Heat the olive oil in a pressure cooker.

Add the chopped onion and sauté until slightly translucent.

Add the minced garlic and cook for 1 minute.

Add the risotto rice and salt, and sauté for 3 minutes.

Add the white wine and cook until it has completely evaporated.

Add the vegetable broth and mix quickly.

Close the pressure cooker lid and cook for 3 minutes under pressure.

Stir in the cold cubes of butter.

Finish by stirring in the Parmesan cheese.

Cool the risotto, then mix in the basil, lemon zest, and Queso Minas Padrão (or firm mozzarella).

Form the risotto into balls and stuff the center of each with cheese cubes.

Dredge or coat the balls first in beaten egg, then in breadcrumbs or panko.

Deep-fry the balls in hot oil until golden brown.