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Deep-fried Risotto Balls


  • shop-bought mushroom risotto or leftover plain rice

  • 100g/ 3½oz frozen peas

  • 200g/ 7oz cubed mozzarella cheese

  • 150g/ 5oz Parmesan cheese (grated)

  • 3 whole eggs (separated)

  • ½ litre vegetable stock

  • 200g/ 7oz breadcrumbs

  • Salt and pepper to taste

  • 1 chopped clove garlic

  • 3 tbsp olive oil

  • 2 medium sized hot chilli sliced

  • 200g/ 7oz fresh Italian Plum tomatoes, chopped

  • Extra virgin olive oil


  • 1.

    Take 2 large tbsps of the risotto in the centre of your hand (wet your hands in cold water so the rice doesn’t stick to your hands) and roll starting to make a round shape. Place some mozzarella chunks in the centre and roll the rice into a ball. Dip into the beaten egg whites and dust with breadcrumbs. Put on a tray and place in the fridge for approx. 1 hour.

  • 2.

    While rice balls are cooling prepare the Arrabbiata sauce by putting 3 tbsps of olive oil in a pan with the finely chopped garlic and sliced chilli. Add chopped tomatoes and allow to cook for approx. 5-6 minutes. Add salt to taste. Once cooked before serving drizzle with extra virgin olive oil.

  • 3.

    Prepare a saucepan of frying oil ensuring that the oil is deep enough to cover the rice balls completely.

  • 4.

    Heat the oil until very hot and before frying the palle di riso, coat again in breadcrumbs. Fry for approx. 2 minutes until golden, then place on a kitchen roll-covered plate allowing the excess oil to be absorbed.

  • 5.

    Serve immediately with 2-3 tbsps of the arrabbiata sauce.

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