Risotto Fritters Recipe
housemade three-cheese risotto fritters served with whipped ricotta
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Ingredients
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Risotto Fritters
Whipped Ricotta
Method
Risotto Fritters
- 1
Prepare the Risotto
In a medium saucepan, heat the vegetable broth over medium heat until simmering. In another large saucepan, heat 2 tablespoons of olive oil over medium heat and sauté the shallots until translucent, about 2-3 minutes. Add the garlic and Arborio rice, stirring for another minute until the rice is well-coated.
- 2
Cook the Risotto
Gradually add the simmering vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is al dente and creamy. Remove from heat and stir in the Parmesan, mozzarella, parsley, salt, pepper, and lemon zest. Let the mixture cool to room temperature.
- 3
Form the Fritters
Once the risotto mixture has cooled, add the beaten egg and flour. Mix until well combined. Use your hands to form small balls (about 1-2 inches in diameter) and place them on a baking sheet.
- 4
Whipped Ricotta
- 5
Prepare the Whipped Ricotta
In a mixing bowl, combine the ricotta cheese, heavy cream, salt, and black pepper. Using a hand mixer or whisk, whip until the mixture is light and fluffy. If desired, fold in the fresh herbs for added flavor.
- 6
Serve the Dish
Serve the warm risotto fritters alongside a generous dollop of whipped ricotta on the side. Enjoy!