Risotto Balls with Cheese

Risotto Balls with Cheese

Prep. 20 mins
Cooking 10 mins
Serving 4

INGREDIENTS Measurements


2 tablespoons oil
1 tablespoon butter
1 onion, finely chopped
3 garlic cloves, finely chopped
1 cup Italian rice (risotto)
1 teaspoon thyme, chopped
1/8 teaspoon saffron mixed with 2 tablespoon stock
4 cups chicken stock, hot
Salt and pepper
3 tablespoon Parmesan cheese, grated
3/4 cup mozzarella cheese, small cube
1 cup breadcrumbs
1/2 tablespoon paprika
2 eggs, beaten
2 cup flour
Oil for frying



  • - Melt butter and oil in a sauce pan over medium high heat, add onion.
  • - Cook for 3 minutes until softened, add garlic and rice, and stir for 2 minutes to coat.
  • - Add herb and saffron, stir stock gradually (a ladleful at the time), making sure the mixture absorb the stock before adding the next one.
  • - Keep stirring for about 20 minutes, season with salt and pepper.
  • - Remove from heat, stir in parmesan cheese.
  • - Spread risotto on a lined tray and refrigerate for 30 minutes.
  • - Mash rice slightly, shape into balls.
  • - Make an indent in the center of each ball, place a cube of cheese.
  • - Reform into a ball around the filling; continue until done with the remaining.
  • - Place breadcrumbs in a shallow bowl, stir in paprika.
  • - Season the beaten eggs and place in shallow bowl, same with the flour.
  • - Roll each ball in flour (shake off excess), then eggs.
  • - Coat well in breadcrumbs.
  • - Heat oil in a deep fryer, fry balls in batches until golden brown.
  • - Drain on a paper towel.
  • - Serve hot with salad.

© 2019 Chef Osama. All Rights Reserved