Risotto Balls


Photo: flickr user avlxyz
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Ingredients

2 cups cooked rice, (preferably pudding or 3 eggs, divided
10 grams Jarlsberg or Gruyere-style cheese, grated, (you could
1 teaspoon paprika
1/4 teaspoon ground nutmeg
1 pch pepper
1 tablespoon finely chopped Italian parsley, or coriander
3 tablespoons plain flour, up to 4
1 cup bread or cornflake crumbs
Oil for frying, (canola or

Preparation

1
MAKE FILLING:Combine cheese, paprika, nutmeg, pepper, parsley, and 2 eggs in a bowl. Stir to mix well.
2
RICE BALLS:Combine the cooked rice with 1 egg in a bowl.
3
Make small, firm individual rice balls using the palm of the hand (wet the palms of hands). Make rice into balls, about 4cm diameter.
4
Shape each ball into a flattened disc. Put small amount of cheese filling into the center of each disc. Wrap rice round the filling. Squeeze into tight ball.
5
Once all the balls are made, roll in plain flour. Pass through beaten egg.
6
Roll in breadcrumbs or cornflake crumbs and shake off the excess.
7
Deep or shallow fry the balls until golden brown.
8
Drain on paper towel to remove excess fat.
9
Preparation Time: About 30 minutes

Tools

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Comments

Joan Creed's picture
Joan Creed
January 26, 2011

Is there any way these could be baked?

Andie Mitchell's picture
Andie Mitchell
January 26, 2011

You'd lose some of the crispness, but otherwise I think baking would work just fine!

About

Leftover Potential: They're best eaten immediately, but may be warmed up later or eaten cold.

Tags:

rice

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 10:03am

Creator:

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