Parmesan Risotto Bites Recipe
A blend of Parmesan and Asiago cheese combined with risotto. Served with our house tomato sauce.
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Ingredients
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Risotto Base
Cheese Mixture
Tomato Sauce
Method
Prepare the Risotto
- 1
- 2
Cook the Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is well-coated and slightly toasted. Gradually add the chicken or vegetable broth, one cup at a time, stirring frequently. Allow the liquid to absorb before adding the next cup, continuing this process until the rice is creamy and al dente, about 20-25 minutes.
- 3
Season the Risotto
Once the risotto is cooked, season with salt and black pepper. Remove from heat and let it cool slightly.
Prepare Cheese Mixture
- 4
Mix Ingredients
In a large bowl, combine the cooked risotto with grated Parmesan cheese, grated Asiago cheese, beaten egg, and breadcrumbs. Mix until well combined.
- 5
Form Bites
Using your hands, form the mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
Fry the Risotto Bites
- 6
Heat Oil
In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the pan.
- 7
Prepare Tomato Sauce
- 8
Cook Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in canned crushed tomatoes, dried oregano, salt, and black pepper. Simmer for about 15-20 minutes, allowing the sauce to thicken slightly.
Serve
- 9
Plate the Dish
Serve the Parmesan risotto bites hot, drizzled with the house tomato sauce on the side for dipping.