Goat Cheese Risotto Balls Recipes
GOAT CHEESE RISOTTO BALLS
Any kind of risotto will work when preparing these tasty fried risotto balls stuffed with goat cheese. Use a prepackaged mix, or leftovers. As an appetizer or entree, Goat Cheese Risotto Balls are a favorite.
Provided by Lindsay
Categories Cheese Appetizers
Time 50m
Yield 10
Number Of Ingredients 3
Steps:
- Prepare risotto according to package directions. Chill in the refrigerator at least 1 hour, until cooled.
- Roll risotto into 2 inch mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls.
- In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 0.4 g, Cholesterol 9 mg, Fat 4.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 60.3 mg, Sugar 0.3 g
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- Bring chicken stock to a simmer over low heat in a large pot. Heat one tablespoon olive oil and one tablespoon butter in another large skillet over moderate heat. Once butter is melted, add garlic and shallot and cook two minutes, stirring constantly. Add rice and cook for several minutes, stirring constantly. Add wine and cook until all liquid is gone, stirring vigorously. Add simmering chicken stock, one-quarter cup at a time, stirring vigorously until liquid is gone before adding another quarter cup. Once all stock has been absorbed and rice is fully cooked, remove from heat, season with salt and pepper, add the rest of the olive oil, butter and cheese. Stir to combine all.
- Pour risotto onto a sheet pan and refrigerate 2 hours. Working one tablespoon at a time, flatten a bit of the risotto in your hand, break off a piece of goat cheese, place into the middle, and wrap the risotto around it. Roll into ball and coat in Panko. Place on sheet tray and repeat the process until all balls are made.
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