Crispy Parmesan Risotto Balls
Crispy Parmesan Risotto Balls
Ingredients
For the Risotto
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken or vegetable broth, warm
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons butter, cold
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Filling and Coating
- 4 ounces fresh mozzarella, cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For Serving
- 1 cup marinara sauce, warm, for dipping
Instructions
- 1
Prepare the Risotto: Heat olive oil in a medium saucepan over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Do not brown.
⏱️ 3 min
- 2
Add the Arborio rice to the saucepan and stir constantly for 1 minute until the edges of the grains become translucent.
⏱️ 1 min
- 3
Pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 4
Begin adding the warm broth, 1/2 cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes. You may not need all the broth.
⏱️ 25 min
- 5
Remove the risotto from the heat. Stir in the grated Parmesan cheese, cold butter, salt, and pepper until well combined and creamy. Spread the risotto onto a baking sheet in a thin layer and allow it to cool completely, then refrigerate for at least 1 hour (or up to overnight). This step is crucial for the balls to hold their shape.
⏱️ 65 min
- 6
Form the Risotto Balls: Once the risotto is chilled, take about 2 tablespoons of risotto and flatten it in the palm of your hand. Place a cube of mozzarella in the center. Gently mold the risotto around the cheese, forming a tight ball about 1 1/2 inches in diameter.
⏱️ 10 min
- 7
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and Panko breadcrumbs in a third.
⏱️ 2 min
- 8
Dredge each risotto ball first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it in the Panko breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 8 min
- 9
Fry the Risotto Balls: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully lower a few risotto balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature should reach 165°F (74°C).
⏱️ 5 min•🌡️ 350
- 11
Remove the fried risotto balls with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining risotto balls, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 10 min•🌡️ 350
- 12
Serve immediately with warm marinara sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Risotto Balls
For the Risotto
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken or vegetable broth, warm
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons butter, cold
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Filling and Coating
- 4 ounces fresh mozzarella, cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For Serving
- 1 cup marinara sauce, warm, for dipping
Instructions
- 1
Prepare the Risotto: Heat olive oil in a medium saucepan over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Do not brown.
⏱️ 3 min - 2
Add the Arborio rice to the saucepan and stir constantly for 1 minute until the edges of the grains become translucent.
⏱️ 1 min - 3
Pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 4
Begin adding the warm broth, 1/2 cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes. You may not need all the broth.
⏱️ 25 min - 5
Remove the risotto from the heat. Stir in the grated Parmesan cheese, cold butter, salt, and pepper until well combined and creamy. Spread the risotto onto a baking sheet in a thin layer and allow it to cool completely, then refrigerate for at least 1 hour (or up to overnight). This step is crucial for the balls to hold their shape.
⏱️ 65 min - 6
Form the Risotto Balls: Once the risotto is chilled, take about 2 tablespoons of risotto and flatten it in the palm of your hand. Place a cube of mozzarella in the center. Gently mold the risotto around the cheese, forming a tight ball about 1 1/2 inches in diameter.
⏱️ 10 min - 7
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and Panko breadcrumbs in a third.
⏱️ 2 min - 8
Dredge each risotto ball first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it in the Panko breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 8 min - 9
Fry the Risotto Balls: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully lower a few risotto balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature should reach 165°F (74°C).
⏱️ 5 min•🌡️ 350 - 11
Remove the fried risotto balls with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining risotto balls, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 10 min•🌡️ 350 - 12
Serve immediately with warm marinara sauce for dipping.
⏱️ 1 min