Fried Risotto Balls Recipes

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

Steps:

• Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
• Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
• Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
• Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
• Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
• Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
• Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.

Steps:

• Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
• Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
• Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
• Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
• Eat the arancini warm, or serve with a basic tomato sauce for dipping.

Steps:

• Dice the mozzarella into 1/4'' cubes.
• Peel the onion and finely chop the onion.
• Put butter and olive oil in saucepan.
• Heat on moderate heat and tilt the pan so olive oil and butter coat the pan.
• Add the onion and sauté until tender.
• Add the rice and sauté it briefly.
• Add the white wine and simmer to cook off the alcohol.
• Add half of the water to the pan and bring to a boil. Reduce heat when it is boiling.
• When the water has evaporated add the three fifths of the remaining water and continue to simmer.
• Stir while simmering.
• When the liquid has evaporated add the rest of the water. Simmer until it has evaporated stirring occasionally.
• Add the tomato sauce, parmesan cheese, and salt and pepper to taste. Then turn the heat off.
• Transfer risotto to a dish and let it cool. Once the risotto has cooled cover it with plastic wrap and put it in the fridge to chill.
• Drizzle some olive oil over the chilled risotto and divide it into 20 equal portions. Roll each piece into a ball.
• Make a hollow in each ball and fill with mozzarella. Roll them back so the cheese is in the middle.
• Put the flour, beaten egg, and bread crumbs in a ball. Make sure it is enough to coat all of the risotto balls.
• Dip in flour and remove excess flour, then dip in egg and press each ball in the bread crumbs.
• Get a plate and line it with paper towels.
• Pour enough oil into a pan so it will cover the risotto balls. Heat the oil to 350°F.
• Put the risotto balls in the hot oil. When the coating is slightly crispy stir them so they roll in the oil. Fry until they're crispy.
• Transfer the risotto balls to the plate and Enjoy!

Steps:

• Heat the olive oil in a heavy-based saucepan. Add the onion, cover and sweat until soft. In another pan, mix the passata and stock, and warm over a low heat.
• Add the garlic to the onion, cook for 30 secs, then tip in the rice and stir to coat in the oil. Increase the heat, pour in the wine and let it simmer until absorbed. Keeping the pan over a medium heat, start adding the tomato stock mixture to the rice a ladleful at a time, letting the rice absorb most of the liquid after each addition. Keep stirring as you go, adding liquid until the rice is al dente - you may not need all the liquid. You don't want this to be as wet as a normal risotto, so keep cooking until your wooden spoon can stand up in it. Turn off the heat, stir through the Parmesan, butter and basil, then cover for 5 mins. Season and tip onto a tray to cool completely, then chill until firm.
• Shape the risotto into 12 large balls. Make a hole in the centre with your finger and stuff in a piece of mozzarella, then reshape into a ball. Now start a little production line, dipping the balls in the flour, then the egg and coating with the breadcrumbs - then chill for 30 mins.
• Heat the oil to 160C in a large deep saucepan and heat the oven to 180C/160 fan/gas 4. Deep-fry the risotto balls for 8-10 mins - you'll need to do this in batches. Drain on kitchen paper, then transfer to a tray and pop in the oven for 6-8 mins to make sure the mozzarella is completely melted. Sprinkle with salt, then leave to cool for a few moments before tucking in. Serve with some dressed rocket.

Steps:

• Method.
• 1. Heat the olive oil in a large saucepan, and gently fry the onion until golden. Add the rice and continue to fry for about 3 minutes, stirring constantly with a wooden spoon.
• 2. Add the vegetable stock a little at a time, allowing the rice to absorb the stock before adding more (if you need extra, use warm water) and cook for about 20 minutes, stirring constantly. Season with salt and pepper, add the Parmesan and the egg yolks (optional). Add spinach or other ingredients. Mix well then spread out the risotto on a tray and leave to cool.
• 3. Lightly beat the egg whites (you only want to break up the yolks) and spread the breadcrumbs on a plate. Once the risotto is cooled, place about 3 large tablespoons of rice (or more for bigger portions) in the centre of your hand (wet your hands in cold water so the rice doesn't stick to them) and roll the rice into a ball about the size of a snooker ball. Press some Mozzarella in the centre and form the rice into a ball again. Dip in the egg whites and cover with breadcrumbs. Repeat with the remaining risotto and Mozzarella. Put the rice balls on a tray and leave in the fridge for about 1 hour.
• 4. While the rice balls are resting, prepare the sauce. Heat the olive oil in a saucepan and fry the garlic and chilli until golden. Add the tomatoes, season with salt and cook over a medium heat for about 10 minutes.
• 5. Heat enough vegetable oil in a heavy-based saucepan to ensure that the rice balls can be completely submerged. Roll the rice balls in the breadcrumbs for a second time.
• 6. Deep-fry the balls for about 2 minutes or until golden (work in batches, if necessary), then transfer to kitchen paper to allow any excess oil to drain.