Best Risotto Balls Recipes

RISOTTO BALLS (ARANCINI)

Steps:

• Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.

FRIED RISOTTO BALLS

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.

LEMON PARMESAN RISOTTO BALLS

Steps:

• For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
• Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
• As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
• When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
• To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.

MARGHERITA RISOTTO BALLS

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.

WILD MUSHROOM RISOTTO BALLS

Steps:

• In a small bowl, soak porcini in warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Set water and mushrooms aside.
• In a medium saucepan over low heat, saute garlic and shallot in 1 tablespoon olive oil until translucent, 2 to 3 minutes. Turn heat up to medium and add white mushrooms. Cook until soft, about 5 minutes. Add half the porcini.
• In another saucepan, bring stock to a low simmer and keep it there.
• Add rice and remaining olive oil to mushroom mixture and stir until all grains are well coated. Pour in wine, stirring constantly. Cook until rice absorbs most of the wine. Repeat with mushroom liquid.
• Add 1 cup stock, stirring frequently to avoid sticking. Cook until most of the stock is absorbed. Repeat with as much of remaining stock as needed, adding cup by cup. Start testing for doneness after third or fourth cup; rice should be al dente, with a creamy consistency but a little drier than a regular risotto so the balls hold together. The process should take 20 to 30 minutes. Stir in remaining porcini.
• Season with salt and pepper, and stir in butter and Parmesan. Spread in a baking pan to cool. Cover and refrigerate until cold, about 1 hour.
• Cut Fontina into tiny cubes, smaller than 1/4 inch. With moist hands (keep a bowl of warm water close by), press a cube of cheese into center of about 1 tablespoon of rice. Enclose cheese in rice and roll with both hands until ball becomes compact and round. The risotto balls can be made 1 or 2 days ahead up to this point; refrigerate, covered.
• On the day of the party, dredge risotto balls in flour. Deep-fry in vegetable oil at 375 degrees until crisp and brown on the outside. Serve immediately, or keep at room temperature and reheat in a 375-degree oven until hot. Roll in chopped fresh parsley if desired.

LEMON PARMESAN RISOTTO BALLS

Steps:

• RISOTTO:.
• Heat the vegetable stock in a pot next to the risotto pot, keep ladle in it to use.
• Saute the onion in the olive oil until wilted, add the garlic and cook for another minute or so.
• Add in the Arborio rice and saute for a few minutes, making sure all the rice pieces are toasted slightly.
• Add in just enough stock to cover the rice and stir frequently.
• As the rice absorbs the stock add the remainder of the stock and let the risotto cook through.(16-20 minutes).
• If it is not tender add some hot water until the risotto is tender.
• When cooked through add in 1/2 of lemon juice, lemon zest, Parmesan, mozzarella and half-and-half and parsley leaves.
• Mix thoroughly.
• Taste to see if there is enough lemon juice, if not add the remaining amt. Also, check for seasonings; add salt and pepper to taste.
• Allow to cool for an hour or so.
• FRY THE BALLS:.
• Heat the oil to 375F in a large pot.
• Place the panko bread crumbs in a shallow dish.
• Using a small spoon or small ice cream scooper form the risotto into 1" balls and roll them in the bread crumbs.
• Set aside until complete.
• Place a few balls in the hot oil at a time.
• Cook the balls for 2-3 minutes.
• Drain them on paper towels.
• Sprinkle with Parmesan and serve.
• *Use with a marinara type sauce for dipping.

RISOTTO BALLS WITH CURRY MAYO AND ASIAN AIOLI

Steps:

• For the risotto: In large rondeau, heat the sunflower and sesame oils. Add the shallots and ginger and cook until translucent. Add the Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any color on the rice.
• Deglaze the pan with the rice wine. Stir vigorously until the liquid is evaporated.
• Add 3 cups hot chicken stock at a time. Stir vigorously and constantly to create starch. Continue adding stock as needed, until the rice is just past al dente. Stir in the XO sauce. Spread on sheet pan to cool.
• For the rice balls: Heat wok until smoking, add sunflower oil and heat. Add the chicken and stir fry until cooked, then remove. Cool and chop.
• Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.
• Add the shrimp, sausage, mustard greens, bamboo, mushrooms, peppercorns, and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.
• Heat deep fryer to 350 degrees F.
• Combine mixture with risotto and form into balls approximately 1 ounce each.
• Using 3 separate bowls, put the flour into one bowl. Next, beat together the eggs and water in the second bowl and then place the panko breadcrumbs in the third bowl. Roll the balls in flour first, egg-water mixture, then coat with panko (Japanese) breadcrumbs. Deep fry until golden brown.
• For the curry mayo: Combine the mayonnaise, curry powder, and lemon juice and adjust if necessary. Chill.
• For the Asian Aioli: In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add mayonnaise and hoisin sauce. Adjust if necessary. Chill.
• Drizzle the rice balls with with Curry Mayonnaise and Asian Aioli.

GOAT CHEESE RISOTTO BALLS

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.

MOZZARELLA-FILLED RICE (RISOTTO) BALLS

Steps:

• Begin by making a basic white risotto. Peel and finely chop the onion.
• Melt the butter in a saucepan, and fry the onion for 5 minutes.
• Pour in the white wine and boil rapidly until most of the liquid is gone.
• Add the rice, and stir to coat with the onion and wine.
• One ladle at a time, add the stock, and simmer until almost completely absorbed (keep an eye on this - it'll stick to the bottom of your pan like nobody's business!).
• Continue until the rice has been cooking for ~20 minutes and it is soft and creamy but still has a little bit of bite to it.
• Season generously (if you can't find fresh Basil then at this point stir in a healthy portion of dried Basil or Mixed Herbs) and add the parmesan.
• Stir in the beaten egg (If you're making a big batch and planning to eat some, then obviously do this after you've taken out tonight's meal!)
• Allow to cool completely (ideally overnight - but half an hour in the fridge should do it. It's just easier to handle when completely cold).
• Spoon 1tbsp of the risotto into the palm of your hand.
• Place a basil leaf and a piece of mozzarella - about half an inch across - on top of the rice.
• Add another spoon of risotto and shape into a smooth ball.
• Roll the ball in breadcrumbs until evenly covered.
• Heat a pan of oil (use the smallest pan you have available to minimise wastage) until it is smoking hot and then fry the balls, a few at a time, for 3-5 minutes until golden brown.

ARANCINI DI FUNGHI (MUSHROOM RISOTTO BALLS) BY THE BRUNETTE BAKER

Steps:

• In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon canola oil over medium heat. Add onions and cook for several minutes until translucent. Add in uncooked Arborio rice and stir, allowing butter and oil to completely coat the rice. Sauté for a couple minutes or until rice begins to release a nutty aroma. Add white wine and stir until the rice has completely absorbed the liquid. Add the mushrooms and a cup of hot broth, stirring constantly until liquid is absorbed. Continue this process until the rice takes on a creamy consistency and the starches begin to release. Rice should be al dente; tender, but firm to the bite. Add butter, cheese, and salt; stir until melted. Refrigerate risotto for several hours or overnight for best results. To make risotto balls: With dampened hands, form risotto into 1 or 2 inch balls, depending how large you would like them. Stuff a cube of mozzarella inside, squeeze firmly, and then roll in breadcrumbs. In a deep saucepan, fill pan with enough canola oil to cover risotto balls and heat to 365ºF. Place balls into hot oil, two at a time, frying until they turn golden brown and cooked throughout - about 2 minutes. Using a slotted spoon, remove from oil and transfer to a paper towel-lined plate. Serve warm with a side of marinara sauce.

DEEP-FRIED RISOTTO BALLS

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.

FRIED RISOTTO BALLS

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!

FRIED RISOTTO BALLS

Steps:

• heat oil and cook onion and garlic for 3-4 minutes. add pepper, rice and oregano. cook for 2-3 minutes stirring to coat the rice. add wine and broth to skillet a little at a time waiting for the liquid to be absorbed by the rice before adding the next bit of liquid. once all of the liquid is absorbed and the rice is tender (15-20 minutes)remove from heat. let cool until mixture cool enough to handle. heat oil and either make balls or pancakes and fry for 2 minutes. drain on absorbent paper towels. garnish and serve balls hot.

RISOTTO BALLS

Steps:

• Place the rice and stock cube in a saucepan and pour in 900ml (11/2 pints) water. Place over a high heat, and bring to the boil. Cover, and simmer for 15 minutes, or until the rice is just tender.
• Drain the rice thoroughly, then stir in the cheese and pesto and allow to cool.
• Using dampened hands, divide the rice and roll into walnut-sized balls. Roll in the breadcrumbs to coat well.
• Heat about 1cm (1/2in) oil in a frying pan. Fry the balls for 5-10 minutes, or until crisp and golden on the outside. Drain on kitchen paper and serve with basil leaves (if desired). Alternatively, the balls can be deep-fried for 2 to 3 minutes, or until golden.