Cheesy risotto balls

Crispy and delicious cheesy risotto balls are perfect for sharing platters and cocktail parties.

  • 15 mins cooking
  • Makes 50 Item
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Cheesy risotto balls
  • 40 gram butter
  • 1 brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 2 cup (400g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 1 litre hot chicken or vegetable stock
  • 1/2 cup (125ml) pouring cream
  • 1 cup (80g) grated parmesan
  • 1/2 cup (50g) grated mozzarella
  • 2 egg yolks
  • 1 1/2 cup (110g) panko (japanese) breadcrumbs
  • vegetable oil, for deep-frying
  • lemon wedges, to serve


Cheesy risotto balls
  • 1
    Heat butter in a medium saucepan over medium heat; cook onion and garlic, stirring, for 2 minutes or until onion is softened. Add rice, stir to coat in mixture.
  • 2
    Add wine to pan; cook, stirring, for 2 minutes or until wine has evaporated. Gradually add hot stock, 1 cup at a time, stirring continuously, for 25 minutes or until all stock is used and the rice is just cooked. Add cream; cook, stirring, a further 2 minutes.
  • 3
    Remove pan from heat, stir in cheeses. Cool for 20 minutes, then add egg yolks; season. Spread rice mixture over a baking-paper-lined oven tray; cool for 15 minutes or until cool enough to handle.
  • 4
    Divide risotto into slightly rounded tablespoons of mixture. With wet hands, roll rice mixture into balls, then in breadcrumbs to coat. (The mixture will be quite delicate.)
  • 5
    Fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds). Fry risotto balls, in batches, 2 minutes, turning occasionally, or until browned and heated through. Drain on paper towel. Serve immediately with lemon wedges.