FRIED RISOTTO BALLS RECIPE

Ingredients:

2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, chopped
1/2 red bell pepper, diced
3/4 cup risotto, washed
1 teaspoon dried oregano
1 3/4 cup chicken stock
1/2 cup dry white wine
3/4 oz Mozzarella cheese
oil for frying

Heat oil in a frying pan or skillet and cook the onion and garlic for 3-5 minutes or until
just softened.

Add the red bell pepper, risotto and the oregano to the pan. Cook for 2-3 minutes, stirring to coat
the rice evenly into the oil.

Heat the chicken stock in another saucepan and add the white wine to the stock. Next add
the chicken stock to the risotto mixture only a small amount at a time. You will want to make
sure the risotto is absorbing the liquid before adding more. Now once all of the liquid has been
absorbed and the risotto is tender remove from the pan and leave until the mixture is cool enough
to roll into balls.

Next, cut the cheese into about 12 cubes. Once the risotto is cool enough then take about
2 tablespoons of the mixture and shape it into balls around the cheese cubes. You should have
enough risotto to equal the cheese and make 12 balls.

Heat the oil in a deep frying pan on a medium-high heat until hot. Add only 4-5 risotto balls to the
hot oil at a time. Cook the balls for only around 2 minutes per batch or until golden brown.
Remove the golden brown risotto balls onto an absorbent paper towel. Serve hot.

 

 

 

 



 
 
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