Risotto Balls
Risotto Croquettes
Photography by Jodi Pudge
This recipe makes 12 servings
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 |
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.
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 cup all-purpose flour
- 1 egg
- 2/3 cup dry breadcrumbs
Preparation
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.
Additional information : Originally published as "Risotto Croquettes" in Canadian Living's April 2010 issue.
Source : Canadian Living Magazine: April 2007
- Keywords : Appetizers; Refrigerate/Chill; Deep Fry; Rice; Cheese; Bread crumbs; Parmesan;
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