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by David Rocco


  • 0.8 lb leftover risotto* (400g)
  • 2.8 oz mozzarella (80g), cubed
  • 1 egg, beaten
  • 1 cup bread crumbs
  • 2 cups extra virgin olive oil (475ml)
  • *if leftover risotto is not on hand, add a generous amount of grated parmigiano cheese and a small amount of tomato sauce to boiled salted arborio rice


  • Grab a handful of leftover risotto and shape into a 2 1/2-inch diameter ball.
  • Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside.
  • Reshape rice ball until mozzarella is fully enclosed.
  • Roll each rice ball into beaten egg and coat evenly with breadcrumbs.
  • In a deep saucepan, heat extra virgin olive oil and gently place rice balls in hot oil without overcrowding.
  • Make sure the olive oil is hot before rice balls are added, otherwise the rice balls will become heavy.
  • Fry rice balls for a few minutes on each side until golden.
  • Place rice balls on paper towels to absorb any excess oil. Serve hot or at room temperature.

Categories: Appetizer  Deep Fryer  Italian  Rice  Side Dish 
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