Risotto Balls
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 10:03am

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 


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Comments




 

Permalink Joan CreedJanuary 26, 2011  

Is there any way these could be baked?
 





 

Permalink Andie MitchellJanuary 26, 2011  

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








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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: 

Andie Mitchell 










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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

About


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

Comments:
Joan Creed

Is there any way these could be baked?
Andie Mitchell

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