Risotto Balls

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.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Risotto Balls

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    Ingredients

    1 cup Arborio rice 1/3 cup plain dried bread crumbs
    1 vegetable bouillon cube vegetable oil, for deep-frying
    1/2 cup Gruyere fresh basil leaves, for garnish (optional)
    2 tbsp pesto

    directions

    Prep: 15 min Total: 45 min
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    • 1

      Bring the rice, bouillon, and 3 3/4 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 Gruyere 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.

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