Risotto Balls Recipe

Prepare aromatics

Warm the vegetable stock in a saucepan and keep at a gentle simmer. In a separate heavy-bottomed saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely minced shallot and sauté until translucent, about 3–4 minutes. Add 2 tablespoons minced garlic and sauté 30 seconds until fragrant.

Toast rice

Add 1.5 cups Arborio rice to the aromatics and stir to coat. Cook, stirring, for 1–2 minutes until rice edges look translucent.

Cook risotto

Pour in 1 cup dry white wine and stir until mostly absorbed. Add warm vegetable stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue for about 18–20 minutes until rice is al dente and creamy. Remove from heat and stir in 2 tablespoons butter, 3/4 cup grated Parmesan, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Spread risotto on a shallow tray to cool for 20–30 minutes (or refrigerate to speed up) until firm enough to handle.

Sauté mushrooms

While risotto cooks or cools, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 cup minced shallot and sauté 2–3 minutes until soft. Add 8 oz finely chopped wild mushrooms, 1 teaspoon minced garlic, and 1 teaspoon fresh thyme leaves. Sauté until mushrooms release moisture and brown, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and allow to cool slightly.

Assemble filling

In a bowl, combine the cooled mushroom mixture with 6 oz soft goat cheese. Mix gently until homogenous but still slightly textured. If too loose, chill 10–15 minutes to firm.

Prepare coating stations

Set up three shallow bowls: 3/4 cup all-purpose flour (seasoned with a pinch of salt), 2 beaten eggs, and 1.5 cups breadcrumbs mixed with 2 teaspoons cornstarch for extra crispness.

Form risotto balls

Wet your hands slightly. Take approximately 2 tablespoons of cooled risotto and flatten into a disk in your palm. Place about 1 teaspoon of the goat cheese–mushroom filling in the center. Enclose the filling with more risotto, rolling into a smooth ball about 1.5–2 inches (approximately walnut-sized). Repeat until all risotto and filling are used (yields about 16–20 balls).

Coat balls

Dredge each ball in flour, shaking off excess, dip into beaten egg, then roll in breadcrumbs to fully coat. Place on a tray and chill 10–15 minutes to help set the coating.

Heat oil

Pour about 1 cup vegetable oil into a medium saucepan or skillet to a depth of 1–1.5 inches. Heat oil to 350°F (175°C) — or test with a breadcrumb: it should sizzle and brown in about 30 seconds.

Fry risotto balls

Fry balls in batches, 3–5 at a time, for about 2.5–3.5 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Sauté aromatics

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until soft. Add 2 teaspoons minced garlic and sauté 30 seconds until fragrant.

Simmer sauce

Add 14 oz crushed tomatoes and 1 tablespoon tomato paste to the pan. Stir to combine. Add 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if desired. Bring to a gentle simmer and cook 10–12 minutes to thicken slightly. Stir in 2 tablespoons chopped fresh basil at the end. Taste and adjust seasoning.

Serve

Spoon warm spicy tomato sauce onto serving plates, place 3–4 risotto balls per plate on top of the sauce, sprinkle with 2 tablespoons grated Parmesan and garnish with fresh basil leaves. Serve immediately.