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Risotto Balls
Type: Appetizers and Snacks
Crispy on the outside, and soft and creamy on the inside, these tasty rice balls make an unusual side dish, or can be served as a party nibble with a pesto dipping sauce
Prep Time: 15M
Cooking Time: 20M-25M
Serves: makes 4-6 servings
Ingredients:
- 1 cup Arborio rice
- 1 vegetable bouillon cube
- 1/2 cup Gruyère
- 2 tbsp pesto
- 1/3 cup plain dried bread crumbs
- vegetable oil, for deep-frying
- fresh basil leaves, for garnish (optional)
Directions:
- Bring the rice, bouillon, and 33/4 cups water to a boil in a large saucepan over high heat. Reduce the heat and simmer for about 15 minutes, until the rice is just tender.
- Drain the rice well. Transfer to a bowl, stir in the Gruyère and pesto, and let cool.
- Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.
- Add enough oil to come halfway up the sides of a heavy frying pan and heat over high heat until the oil is simmering. In batches, fry the rice balls about 3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain. Serve hot.
- freeze the uncooked rice balls for up to 2 months
- Prepare ahead: The balls can be refrigerated 1 day in advance.
- Good with roast chicken, ham, or pork.
- Leftovers can be added to salads or eaten as a snack.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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