Risotto Balls Recipe

Risotto Balls Recipe

  • 1 cup Arborio rice
  • 1 vegetable bouillon cube
  • ½ cup Gruyere
  • 2 tbsp pesto
  • 1/3 cup plain dried bread crumbs
  • Vegetable oil, for deep-frying
  • Fresh basil leaves, for garnish (optional)
  1. Bring the rice, bouillon, and 3¾ 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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