Risotto Balls
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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.
Servings: 12 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 206 |
| pro | 8 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 50 mg |
| sodium | 259 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 7% |
| vit A | 5% |
| folate | 14% |
Suggested Recipes
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1 egg
2 cups (500 mL) cold Risotto Milanese
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) grated parmesan cheese
12 cubes (1/2 inch/1 cm) mozzarella cheese
vegetable oil for deep-frying
Coating:
2/3 cup (150 mL) all-purpose flour
1 egg
2/3 cup (150 mL) dry bread crumbs
Preparation:
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.
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.
Source
Canadian Living Magazine: April 2007
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