This delicious recipe comes compliments of one of our great contributing chefs, Sweet Caroline. These mini risotto balls are amazing and you won’t be able to stop eating them after just one! Risotto Balls make a great appetizer or hors d’oeuvre. Make sure to include these at your next gathering or party.
SERVING SIZE: Yields 30-40 rice balls depending on size.
1 Cup Arborio Rice
1 Cup Water
2 Cup Chicken Stock
1 Cup White Wine
2 Eggs (Beaten) (Used For Dipping Risotto Balls) 1 Egg (Beaten) (For Rice Mixture)
10 Slices Prosciutto (Finely chopped) 1 Lb.
Fresh Wet mozzarella Finely Chopped (Italian Deli or you can substitute with store-bought mozzarella ex. Polly-O)
1 Cup Corn Oil (For Frying)
1/2 Cup Fresh Italian Parsley (Finely Chopped)
1/2 – 1 Cup Seasoned Bread Crumbs
1/2 Cup Flour
2 Tbsp. Parmesan Cheese
1 Tsp. Salt 1/2 Tsp. Black Pepper
1/2 Tsp. Garlic Powder
Directions: Rice Mixture: 1 cup of rice to 3 cups of liquid Use 1 cup of water, 1 cup of chicken stock and 1 cup of white wine. You can alter to taste. The secret is to let the 1 cup of water come to a boil. Add rice and cook until 1/2 the water is absorbed. Then gradually add the chicken stock, stirring constantly as moisture evaporates - add the wine. If more liquid is needed, add accordingly and to taste. These two ingredients make the rice much tastier and less bland. Once the rice has cooked, let it cool and place in the refrigerator for about 1-2 hours to settle.
When rice has cooled add the prosciutto, mozzarella, 1 egg and Parmesan cheese to the mixture. Mix well.
Create 1-1 1/2″ balls. Dust each risotto ball in flour In a separate bowl, beat the 2 eggs, add the chopped parsley, the black pepper and salt.
Dip each risotto ball in the egg mixture (above)
Roll each risotto ball in the seasoned bread crumbs.
Fry the risotto balls in corn oil.
Remove when golden Brown.
Serve with a small side of marinara sauce of your choice. I love Rao's Marinara Sauce, its one of the best jarred red sauces out in the market.