Guests won’t be able to resist this crunchy and gooey hors d’ouevre and will be delighted to find melted cheese at the center of this treat.
8 Cup (128 tbs)
6 Cup (96 tbs)
2 Cup (32 tbs)
2 Cup (32 tbs)
1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2") ball around a cube of mozzarella.
2. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry.
3. In a large pot or Dutch Oven, heat oil to 360F-370F.
4. Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.
5. Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
6. The risotto balls are best if served immediately.
Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with a flavored risotto such as mushroom. This is an excellent hors d’oeuvre to serve half-way through the party to bring new interest to the food.
Take a look at this Fried Risotto Balls recipe, a classic street style snack item. Watch the video to see how the chef combines risotto, with few basic ingredients to make a scrumptious snack. This is a perfect snack item to serve half-way through the party and impress your guest, with your culinary skills!