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Ricetta Fried Risotto Balls

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Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with a flavored risotto such as mushroom. This is an excellent hors d’oeuvre to serve half-way through the party to bring new interest to the food.

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  • 8 cups vegetable oil - for frying
  • 6 cups risotto - cooked, spread on a baking
  • -sheet, chilled
  • 24 (1/4 pound) mozzarella - cut into ½ cubes
  • 2 cups flour
  • 4 eggs, beaten
  • 2 cups bread crumbs - fine


  1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2″) ball around a cube of mozzarella. 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. (The recipe may be prepared a day in advance to this point.)
  2. In a large pot or Dutch Oven, heat oil to 360°F-370°F. (Use a deep fat or candy thermometer to gauge the temperature).
  3. 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.
  4. 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.
  5. The risotto balls are best if served immediately. They may be held in a 250°F oven while the remaining balls are fried.
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  • Frank Fariello
    What a great way to use leftover risotto! Although around our house there are many leftovers... ;)
    Ho cucinato/assaggiato questa ricetta!
    • sally
      Yum yum thanks are great !!!
      Ho cucinato/assaggiato questa ricetta!


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