Risotto is a traditional continental preparation of rice and cheese. It is a soft dish, somewhat similar to our comforting khichdi. In this more exotic form, a mixture of rice, cheese, herbs and capsicum is rounded into balls, dipped in a flour batter and deep-fried into delicious Risotto Balls, which are crisp outside and delightfully gooey inside. Served with tangy and flavourful pizza sauce, this is a perfect starter for an Italian style meal.
|Cooked arborio rice||1 Cup (16 tbs)|
|Red chilli flakes||1 1/2 Teaspoon ((((((((((((paprika)))))))))))))|
|Grated processed cheese||1/2 Cup (8 tbs)|
|Finely chopped capsicum||1/4 Cup (4 tbs)|
|Chopped basil||2 Tablespoon (Leveled)|
|Plain flour||1/2 Tablespoon ((((((((((((maida))))))))))))|
|Chilli flakes||1 1/2 Tablespoon|
|Bread crumbs||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) ((((Deep Frying))))|
1. Combine the plain flour and cup of water in a bowl and mix well into a thick batter till no lumps remain. Keep aside.
2. Combine the rice, cheese, capsicum, chilli flakes, basil and salt in a deep bowl and mix well.
3. Divide the mixture into 12 equal portions and shape each portion into a round ball.
4. Dip each ball into the plain flour-water mixture and roll them in the bread crumbs till they are evenly covered from all the sides. Refrigerate for 15 to 20 minutes.
5. Heat the oil in a deep non-stick kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with pizza sauce.