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  • Quick
  • Makes 12 Items
  • 30 mins cook

Mushroom risotto balls

Mushroom Risotto Balls

Mushroom risotto balls, mushroom recipe, brought to you by recipes+


Mushroom risotto balls

  • 1 large chicken stock cube
  • 60 g butter
  • 150 g button mushrooms, thinly sliced
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 3/4 cup arborio rice
  • 1/2 cup shredded parmesan
  • 1 1/2 cups packaged dried breadcrumbs
  • vegetable oil, to shallow-fry
  • chilli sauce, to serve


Mushroom risotto balls

  1. Line a 26x16cm (base measurement) slice pan with baking paper. In a medium saucepan, heat 3 cups water and crumbled stock cube over high heat. Bring to the boil. Reduce heat to low. Cover and keep hot.
  2. Heat butter in a large heavy-based saucepan over moderate heat. Add mushroom, onion and garlic. Cook and stir 5 minutes or until mushroom is soft. Add rice. Stir 1 minute or until grains are well coated. Gradually add 1 cup of the hot stock to rice mixture, stirring constantly until all the liquid is absorbed. Repeat, adding 1 cup of stock at a time until absorbed. This takes about 20 minutes. Rice should be tender but still firm to the bite. Stir in parmesan. Spread mixture into prepared pan. Cool. Place in fridge to cool completely.
  3. Cut cooled risotto into 12 equal portions. Using damp hands, shape mixture into 12 balls. Place breadcrumbs on a plate. Roll balls in breadcrumbs to coat. Heat oil in large, deep frying pan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry balls, in batches, 3 minutes or until golden. Drain on paper towels. Serve with chilli sauce.
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