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Risotto Balls

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Categories: Entertaining, Finger Foods, New Year's, Party Snacks, Snacks, Vegetarian
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)
Risotto Balls photo

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Directions:

  1. 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.
  2. Drain the rice well. Transfer to a bowl, stir in the Gruyère and pesto, and let cool.
  3. Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.
  4. 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.
Tips:
  • 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:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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