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Risotto Balls

Updated February 23, 2016
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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.

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.

Makes6 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time20 min

Cooking Time - Text25

Cooking Methodfrying

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party

Recipe Courseantipasto/mezze, hors d'oeuvre, side dish

Equipmentdeep fryer

Five Ingredients or LessYes

Mealdinner, snack

Taste and Texturecheesy, creamy, crisp, savory

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)

Instructions

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.

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

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

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.

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