• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Contact
  • About
    • Privacy Policy
  • Navigation Menu: Social Icons

Home » Recipes » Pasta » Risotto Balls.

Risotto Balls.

March 30, 2010 by Alida Ryder 7 Comments

Pin
Share

When I first saw this idea, I couldn’t understand why anybody would go through all the trouble to make risotto and then let it cool, cover it with crumbs and fry it. What a schlep! But then I tasted in a restaurant and I fell inlove! Yes it takes a bit of time and yes it would be easier to just eat the risotto straight away, but if you ever have any left over Risotto (I never do lol) or if you feel a bit adventurous, make your own, and try this. It really is worth it. For added oomph you could add a small block of Mozzarella in the middle of each ball. Ooh yum!

500g Risotto, cooled (I just cooked a very plain risotto with Leeks, pesto and garlic, if you’ve never made risotto go HERE)
1 cup Flour
3 eggs, beaten
2 cups Breadcrumbs seasoned with salt
Oil for deep frying

Roll the cooled risotto into balls, coat with flour, then egg and finally the breadcrumbs. Place on a plate and put in the fridge for 20 minutes.
In a wok/pot, heat enough oil to deep fry the Risotto Balls. When the oil is hot enough, fry the Risotto balls until crisp and golden. Drain on Kitchen Paper and serve warm with sweet chilli sauce for dipping.

You could also make Risotto Cakes as below.

Pin
Share

Filed Under: Pasta, Risotto, Vegetarian Tagged With: Risotto, Risotto Balls

Subscribe

Previous Post: « Coconut Cupcakes
Next Post: Buttery Bruschetta with Tomatoes »

Reader Interactions

Comments

  1. Stefanie

    December 11, 2015 at 1:30 AM

    I will be making these for an upcoming holiday party. That sauce looks very jalepeno jellyish…and looks very yummy. Do you have a favorite sauce and recipe you serve with these??

    Reply
    • Alida Ryder

      December 14, 2015 at 7:59 PM

      I actually really like them super simply with some fresh lemon wedges but a rich roasted tomato sauce would also be great.

      Reply
  2. Paloma

    January 11, 2014 at 6:51 AM

    Isn’t this an arancini recipe? You should try to coat them in panko instead of breadcrumbs. Panko is just another level of crunchiness.

    Reply
    • Alida Ryder

      January 13, 2014 at 9:14 AM

      Indeed it is, and yes, I often use Panko for it.

      Reply
  3. Simone

    February 9, 2011 at 10:24 AM

    Gerard says he hopes there are always leftovers in future so I can make this the next day.lol.

    Reply
  4. simone

    February 3, 2011 at 6:01 PM

    Made this tonight with last night`s leftovers. Put cheese in the middle…yummy! Thanks!

    Reply
    • Ally_R

      February 7, 2011 at 8:32 AM

      Simone : They are quite addictive hey? 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2022 Simply Delicious on the Foodie Pro Theme Privacy