← Back to Search Results frying Italian
risotto-balls

Photo by:
Comments: 0
 

Recipe

Crispy on the outside, and soft and creamy on the inside, these tasty rice balls make an unusual side dish, or can be served as a party nibble with a pesto dipping sauce. Good with roast chicken, ham, or pork.

Yield : Makes 4–6 servings
Prep Time : 15 mins
Cooking Time : 20–25 mins

Ingredients

  • 1 cup Arborio rice
  • 1 vegetable bouillon cube
  • ½ cup Gruyere
  • 2 tbsp pesto
  • 1/3 cup plain dried bread crumbs
  • Vegetable oil, for deep-frying
  • Fresh basil leaves, for garnish (optional)

Directions

1. Bring the rice, bouillon, and 3¾ cups water to a boil in a large saucepan over high heat. Reduce the heat and simmer for about 15 minutes, until the rice is just tender.

2. Drain the rice well. Transfer to a bowl, stir in the Gruyere and pesto, and let cool.

3. Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.

4. Add enough oil to come halfway up the sides of a heavy frying pan and heat over high heat until the oil is simmering. In batches, fry the rice balls about 3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain. Serve hot.

Notes

Prepare ahead:

The balls can be refrigerated 1 day in advance.

Leftovers can be added to salads or eaten as a snack.

Freezing Information: Freeze the uncooked rice balls for up to 2 month.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 2 cups added oil for frying.

379kcal (19%)
133mg (6%)
31g
0g
25g (39%)
0g
4g (19%)
15g
4g
14mg (5%)
1g
7g
18mg
50mg
30mcg RAE (1%)
0mg (0%)
126mg (13%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-for-friends Cooking for Friends
by Gordon Ramsay
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?