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http://www.lifestylefood.com.au/recipes/11484/risotto-balls

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Risotto Balls

Crispy coated risotto balls with gooey mozarella in the middle

Ingredients

Method

  • 1.

    Bring pot of stock to the boil

  • 2.

    Finely chop onion, tomatoes and herbs

  • 3.

    Heat butter in saucepan and add onion and garlic

  • 4.

    Stir until softened and add raw rice

  • 5.

    Add enough boiling stock to almost cover rice, stir

  • 6.

    Continue to add stock 1 ladle at a time, only adding more when last is absorbed

  • 7.

    Continue to add stock until rice is soft, stirring continuously

  • 8.

    Stir in tomatoes and herbs, and season to taste

  • 9.

    Allow to cool

  • 10.

    Chop mozzarella into 1cm cubes

  • 11.

    Roll heaped tablespoons of risotto into balls, press a piece of cheese into the centre

  • 12.

    Roll to close, then coat in gluten free breadcrumbs

  • 13.

    Deep fry until golden

Notes

Serve with a cream sauce (simmer 600mL cream until reduced then flavour with chopped cheese, dill or other herb of choice ).
Regular breadcrumbs can be used but tend not to give as crispy a finish
Cooking time hard to establish - minimum prep - cooking risotto - chill time then finishing

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Risotto Balls.

 
 

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Posted by COOKING_MAMA™Report
i thought they were called ARANCINI in italian??? not that i know italian but that what ive told everyone for years when ive made them..... oops
Posted by jackicamReport
My grandmother used to make these when I was a kid. They're called Suppli in Italian and are absolutely delicious! Great for serving as finger food at parties!