Risotto Bites Recipe
Make Risotto Bites Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Seasoning and Extras
Method
Cooking the Risotto
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling as you'll need it for cooking the rice.
- 2
Sauté Onion and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- 3
Cook the Rice
Add 1 cup of Arborio rice to the skillet and stir for about 2 minutes until the rice is well-coated with the oil and slightly toasted. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- 4
Finish the Risotto
Once the rice is cooked, stir in 0.5 cup of grated Parmesan cheese, 0.5 teaspoon of salt, and black pepper to taste. Remove from heat and allow the risotto to cool slightly.
Preparing the Risotto Bites
- 5
Form the Bites
Once the risotto has cooled enough to handle, mix in 1 beaten egg, 0.5 cup of cubed mozzarella cheese, and 2 tablespoons of chopped fresh parsley. Form the mixture into small balls, about 1.5 inches in diameter.
- 6
Coat with Breadcrumbs
Place 1 cup of breadcrumbs in a shallow dish. Roll each risotto ball in the breadcrumbs until fully coated.
- 7
Prepare for Cooking
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the coated risotto bites on the baking sheet.
- 8
Bake the Bites
Bake the risotto bites in the preheated oven for 15-20 minutes, or until they are golden brown and crispy on the outside.
