Game Day: Fried Risotto Balls

From The Kitchens of The Food Channel

Posted online February 4, 2010 | 2:47 pm

Cook Time: 4 minutes

Guests won’t be able to resist this crunchy and gooey hors d’oeuvre and will be delighted to find melted cheese at the center of this treat.

Why try? Everyone loves meatballs—these risotto balls will make an excellent counterpart to them at your holiday party.

Foodie Byte: Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with a flavored risotto such as mushroom. This is an excellent hors d’oeuvre to serve half-way through the party to bring new interest to the food.
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Ingredients
8 cups vegetable oil, for frying
6 cups risotto, cooked, spread on a baking sheet, chilled
24 (1/4 pound) mozzarella, cut into ½ cubes
2 cups flour
4 eggs, beaten
2 cups bread crumbs, fine

Preparation
1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2″) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry. (The recipe may be prepared a day in advance to this point.)
2. In a large pot or Dutch Oven, heat oil to 360 F-370 F. (Use a deep fat or candy thermometer to gauge the temperature).
3. Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.
4. Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
5. The risotto balls are best if served immediately. They may be held in a 250 F oven while the remaining balls are fried.

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Game Day: Fried Risotto Balls

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