Risotto Balls Recipe
Crispy risotto balls served with marinara sauce.
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Ingredients
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Ingredients for Risotto Balls
Method
Directions to Prepare Risotto Balls
- 1
Cook the Risotto
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the Arborio rice and cook for 2 minutes. Gradually add the broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. This should take about 18-20 minutes. Remove from heat and stir in Parmesan cheese, salt, and pepper. Allow to cool.
- 2
Form the Balls
Once the risotto is cool, take small portions (about 2 tablespoons) and form them into balls. Dip each ball in flour, then beaten egg, and finally coat them with breadcrumbs. Set aside on a baking sheet.
- 3
Fry the Risotto Balls
In a deep frying pan, heat the olive oil over medium heat. Once hot, carefully add the risotto balls in batches. Fry until golden brown and crispy on all sides, about 3-4 minutes. Remove and drain on paper towels.
- 4
Serve
Serve the crispy risotto balls hot with marinara sauce on the side for dipping.
