Risotto rice cooked and formed into golf-size balls, stuffed with mozzarella cheese, sundried tomatoes and rolled in egg batter with a Parmesan, garlic, breadcrumb coating with pumpkin by Sophia Ribiero, chef of 67ft C’est La Vie
Risotto rice cooked and formed into golf-size balls, stuffed with mozzarella cheese, sundried tomatoes and rolled in egg batter with a Parmesan, garlic, breadcrumb coating with pumpkin by Sophia Ribiero, chef of 67ft C’est La Vie