Risotto Balls (Edit recipe)

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These risotto balls are small flavor explosions that raise your appetizers to a gourmet level. They can be prepared in advance and reheated perfectly. It is the ideal starter for your next special gathering

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Original Recipe

PREP TIME

1 hour

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 10

Ingredients

4 cups Chicken Stock, warmed
1 Tbsp Butter, Salted
3 Tbsp Shallot, minced
1 tsp Garlic, minced
1 cup White Wine
0.333 cup Sun Dried Tomatoes - Jersey Pickles
0.5 cloves Parmesan Cheese, shredded
0.25 cup Heavy Whipping Cream
3 Tbsp Basil, Fresh, chopped
3 whole Eggs, beaten
0.25 cup Milk
1.5 cups Breadcrumbs
1 cup Vegetable Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add chicken stock to a saucepan and warm on medium-low heat.
Melt butter in a heavy saute pan over medium heat. Add shallots and garlic. Sauté for about 30 seconds.
Add rice and saute for 1-2 minutes, stirring constantly with a wooden spoon, until rice is opaque in color and starts to make a clicking sound.
Add white wine and continue stirring until the rice absorbs all the liquid.
Slowly add one cup of the warmed chicken stock, stirring until all the liquid is absorbed. Continue adding stock one cup at a time until all the stock is gone and the rice is al dente.
Add sun-dried tomatoes, basil, cheese, and heavy cream to the risotto, then fold them in—season with a pinch of salt.
Cool the mixture in the fridge for at least 20 minutes.
Whisk egg and milk in a deep dish or bowl. In a separate bowl, add breadcrumbs.
Shape the cooled risotto mixture into bite-sized balls. Dip each ball into the egg wash first, then into the breadcrumbs. Set coated balls on a baking pan until ready to fry.
Add vegetable oil to a deep fry pan over medium heat. Add balls in batches when oil is hot (between 325°-375°). Be sure not to overcrowd the pan.
Fry for 4-5 minutes, gently turning the balls with a fork. Fry until golden brown.
Remove crispy golden balls with a slotted spoon and place on a plate lined with a paper towel—season a pinch of salt.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	297
Fat:	27 g
Carbohydrates:	13 g
Protein:	6 g
Cholesterol:	12 g
Sodium:	156 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.