Breaded and Deep-fried
Recipe for risotto balls
Crispy fried risotto balls are a new and exciting way to serve the classic Italian rice dish.
Fried risotto balls can be served as a side dish for meat courses, as a snack, or as part of a buffet.
Ingredients
- 250 gram Arborio Rice Italian risotto rice
- 1 pcs. Onion finely chopped
- 1 clove Garlic finely chopped
- 200 gram White Wine dry
- 1.5 l Chicken Stock
- 100 gram Parmesan freshly grated
- Butter
- Olive Oil
- White Wine Vinegar
- Spices salt and pepper
- Egg
- Panko
- Oil for frying
Instructions
- Heat a heavy-bottomed pot and sauté onions and garlic in a mixture of butter and oil.
- Cook until the onions are translucent and soft but not brown.
- Add the rice and let it cook until it starts to absorb the fat.
- Then add the white wine and let it boil away.
- Add the boiling chicken stock little by little - let the liquid almost boil away before adding more. Stir the risotto almost continuously during the process.
- After about 20 minutes, the rice should be tender. It should not be as soft as porridge but should retain a slight bite. The risotto should also not be too dry, instead slightly creamy.
- Remove the pot from the heat and stir in the Parmesan and extra butter.
- Season with salt, pepper, and white wine vinegar.
- Let the risotto mixture cool slightly.
- Put the cooled risotto into a silicone dessert ball mold - ensure the mixture is well-pressed into the mold.
- Place the molds in the freezer for 2-3 hours.
- Take the risotto balls out of the freezer shortly before they are to be prepared.
- Roll the balls first in beaten egg and then in panko breadcrumbs.
- Heat a deep fryer/pot or a high-sided pan with oil.
- When the oil reaches a temperature of 180 degrees Celsius (356 degrees Fahrenheit), it is ready to use.
- It's important not to put too many balls in the oil at once as the temperature drops significantly when they are added.
- Deep-fry the risotto balls in the hot oil for about 4 minutes. The risotto is already cooked, so the goal is to get a crispy crust and a golden color.
- Let the risotto balls drain on absorbent paper and serve them as a side dish or snack.
Notes
If you don't have a silicone mold to form the balls, you can easily use an ice cube or chocolate mold, also made of silicone.
You can also simply shape the rice balls with your hands. Make them about the size of a walnut and then place them on a tray or similar surface with baking paper.
Fried risotto balls are also a brilliant way to use leftover risotto. If you have the finished risotto on hand, making these delicious, crispy risotto balls is easy.
Alternatively, you can shape your risotto into other molds. Here we have shaped them into a chocolate bar mold and then prepared them in the same way as the risotto balls:
You can also simply shape the rice balls with your hands. Make them about the size of a walnut and then place them on a tray or similar surface with baking paper.
Fried risotto balls are also a brilliant way to use leftover risotto. If you have the finished risotto on hand, making these delicious, crispy risotto balls is easy.
Alternatively, you can shape your risotto into other molds. Here we have shaped them into a chocolate bar mold and then prepared them in the same way as the risotto balls:
