Risotto Balls Recipe

Prepare stock

Place the chicken or vegetable stock in a saucepan and keep it at a gentle simmer over low heat. You will be ladling hot stock into the rice while cooking.

Sauté aromatics

In a heavy-bottomed skillet or saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the finely diced onion and a pinch of salt and cook until translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Toast rice

Add the arborio rice to the pan and stir to coat with oil and butter. Cook, stirring, for 1–2 minutes until rice edges look translucent and slightly toasted.

Deglaze with wine

Pour in the white wine and stir until mostly evaporated.

Cook risotto

Begin adding hot stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is very creamy and cooked through but still has slight bite (al dente). You may not need all 6 cups; stop when the rice is creamy and slightly thickened.

Finish risotto

Remove the pan from heat. Stir in the remaining 2 tbs butter, grated Parmesan, chopped parsley, salt, and pepper. Taste and adjust seasoning. Spread the risotto in a shallow baking dish or tray and let it cool to room temperature, then refrigerate until firm, at least 2 hours or overnight. Chilling makes forming balls much easier.

If using mozzarella or other cheese filling, prepare small cubes (about 3/4 inch). Keep refrigerated until ready to assemble.

Set up breading station

Place the flour in a shallow bowl. Beat the eggs in a second bowl. Place the breadcrumbs in a third bowl. Line a tray with parchment for finished balls.

Portion risotto

Scoop about 2 tbs (or a heaping tablespoon) of chilled risotto for each ball — aim for about 1 1/2 inch to 2 inch diameter when rolled. Wet your hands slightly to prevent sticking and roll the risotto into a compact ball. If using filling, flatten the risotto in your palm, place one mozzarella cube in the center, and wrap the rice fully around the cheese, sealing it so no cheese is exposed. Repeat until all risotto is used.

Bread the balls

Lightly dust each ball with flour, shaking off excess, then dip into beaten eggs until fully coated, and finally roll in breadcrumbs until evenly covered. For an extra-crispy shell, repeat the egg and breadcrumb step once more (double breading). Place finished balls on the lined tray.

Heat oil

Pour vegetable oil into a heavy saucepan or deep skillet to a depth of about 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 30–40 seconds, the oil is ready.

Fry risotto balls

Fry the balls in batches, being careful not to overcrowd the pan. Cook for 2.5–3.5 minutes, turning occasionally, until golden brown and crisp on all sides. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Let cool for 2–3 minutes before serving so the filling settles and you don't burn your mouth on hot cheese.

Serve the risotto balls warm with warmed marinara or tomato sauce for dipping and a sprinkle of extra grated Parmesan and chopped parsley if desired.