Risotto Balls

Author: Canadian Living

Called 'arancini di riso' in Italian, these balls are named after the small oranges they resemble. They are perfect for using leftover risotto, which should be refrigerated for 24 hours before using.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2007

Ingredients

  • 1 egg
  • 2 cups cold Risotto Milanese
  • 1/4 cup dry breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 12 cubes mozzarella cheese
  • 3 cups (750 ml) vegetable oil for deep frying
Coating:
  • 2/3 cups all-purpose flour
  • 1 egg
  • 2/3 cups dry breadcrumbs

Method

In bowl, beat egg; stir in risotto, bread crumbs and Parmesan cheese. Divide into 12 portions; roll into balls. Insert cheese cube into each; roll to enclose cheese. Place on waxed paper–lined sheet. Cover and refrigerate until firm, about 2 hours.

Coating: Place flour in shallow dish. Beat egg in second dish; place crumbs in third dish. One at a time, roll balls in flour. Dip into egg then roll in crumbs to coat. Return to paper-lined sheet.

In deep-fryer or large saucepan, heat 3 cups (750 mL) vegetable oil until deep-fryer thermometer registers 350°F (180°C) or 1-inch (2.5 cm) cube of white bread turns golden in 65 seconds. Fry risotto balls, in batches, until brown and heated through, about 4 minutes. Drain on paper towel–lined tray.

For ready-made appetizers:
Freeze croquettes; reheat, frozen, in 350°F (180°C) oven until hot in centre, about 15 minutes.

Nutritional facts Per piece: about

  • Sodium 259 mg
  • Protein 8 g
  • Calories 206.0
  • Total fat 10 g
  • Cholesterol 50 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Risotto Balls

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