Fried Risotto Balls

TheFoodChannel's picture

Aug. 03, 2011

Guests wont be able to resist this crunchy and gooey hors douevre and will be delighted to find melted cheese at the center of this treat.


Vegetable oil 8 Cup (128 tbs)
Risotto 6 Cup (96 tbs)
Mozarella cheese 1/4 Pound
Flour 2 Cup (32 tbs)
Eggs 4
Bread crumbs 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 360€F-370€F.

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.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 10747Calories from Fat 8126

 % Daily Value*

Total Fat 918 g1412.3%

Saturated Fat 125 g625%

Trans Fat 0 g


Sodium 804 mg33.5%

Total Carbohydrates 548 g182.7%

Dietary Fiber 16 g64%

Sugars 15 g

Protein 90 g180%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet