risotto balls

risotto ball

These would make an awesome dinner party appetizer, but does anyone really make a batch of risotto just to use for risotto balls? I seriously doubt it. Leftover risotto is pretty rare around here – but on this lucky occasion we somehow had enough for a delightful lunchtime deep fry! (I have a suspicion that hiding said leftovers in the back of the fridge may have had something to do with it…) So if you happen to find yourself with some leftover risotto, give these a try – you can even call them arancini if you’re feeling fancy. Note the green garnish to make it feel healthier – fooled me! Here’s Tim with the details…

risotto ball

Deep fried carbohydrates, count me in!  Is there anything better than crusty and crunchy on the outside and gooey and tender on the inside?… Uhmm – nope.   Get your deep fryer out!

Risotto Balls

Serves 4 people

2 cups of ‘day old’ risotto

1/2 cup of flour

1 cups of panko breadcrumbs

1 egg

1 egg white

Ok, so go back to yesterday and google ‘Risotto Recipe’ (or try out this one) and make it.  Store it in the fridge last night and wake up today and assemble the above ingredients.  I’ll wait.  Done?  Good.

Heat your oil to around 375° F.  Put the flour on a plate, put the bread crumbs on another plate and put the egg and egg white in a bowl and beat them.  Make a golf-ball sized risotto ball and roll it in the flour.   Remove it from the flour and drop it in the egg.  Roll it around to make sure it is coated and then place it in the panko.  Cover it in panko and repeat until you are out of risotto.

Drop a couple of balls into the hot oil.  Do not drop them all in at once or else you will not get that crunch you are looking for.   Cook them for about 4 minutes, until golden.  Place them on some paper towel to soak up the excess oil.  Serve with your favourite condiment – aoili.  If it’s not your favourite, it should be.  Enjoy!

risotto ball