I purposely made extra mushroom risotto last night knowing that I would make these delicious fried rice balls today with the leftovers. For my risotto I start with one chopped, large yellow onion, six or seven minced garlic cloves, a mixture of cremini and oyster mushrooms (or whatever you have on hand) that roughly measures one pound or so, which I sauté in butter and extra virgin olive oil, and season with salt, freshly ground black pepper, red pepper flakes, and dried thyme (since I didn’t have any fresh thyme on hand). Once those are nicely softened and starting to brown, I add about two cups of arborio rice, and cook the rice for about two minutes. I then add one cup of a good quality, dry white wine and a large pinch of saffron threads, and cook until the wine has been absorbed by the rice. I then ladle in hot, homemade chicken stock one cup at a time, stirring constantly, being sure that the previous liquid is absorbed before my next addition. In total the process takes about thirty minutes, and approximately eight cups of stock. Once the rice is tender, I add a generous handful of both Parmesan cheese and chopped Italian flat leaf parsley. Is there anything more delicious than risotto? Perhaps deep fried balls of cheese stuffed risotto? Indeed!
Today I took two cups of the leftover risotto and mixed it together with a handful of both panko bread crumbs and Parmesan cheese, along with two large eggs. I rolled the rice mixture into balls, and shoved a small cube of cheese into the center of each (here I used extra sharp cheddar, because it is what I had laying around, though mozzarella would perhaps be more appropriate), I then rolled each ball in panko bread crumbs, and fried them in vegetable oil until golden brown (in about two inches of oil…somewhere between a pan fry and a deep fry, turning half way through to ensure even browning), and drain them on paper towels. Serve these up as a delicious hors d’oeuvres, first course, or side dish with a puddle of homemade marinara, or sun dried tomato pesto. They are crisp, tender, creamy, and packed with great flavor. Never have leftovers tasted so good. Enjoy!
This post made the Foodbuzz.com Top 9!!!
29 responses to “Fried Risotto Balls (Arancini di Riso)”
wow, these look and sounds ridiculously decadent. ::drools::
These look like crispy golden perfection… now you’ve made me want to whip up some risotto too!
Ohh…This Fried Risotto Balls looks so cute and tasty. I can’t wait to try this at home.
Wow! Dreamy. Delicious. DeSCRUMPTIOUS! Just my kind of treat.
I would love to make those for a friendly get together.
Ohhh just yummy and delicious and..NOM NOMS! haha, this looks fabulous…great post!
Wow, this look good!!! So crispy, yum
Seriously you are killin’ me with the gooey cheese pic, these balls look ridiculously good, MMMMM!
Yum! I am dying for something with mushrooms. Those look lovely!
Can’t believe these were your leftovers. YUM!
Congrats on making the Top 9! Woo hoo! These look fantastic!
These look wonderful! I am vegan and I can’t wait to try to make these vegan. Congrats on making the Top 9!
Whoa these look insanely good, so cheesy and the colors are wonderful. Also they seem very crunchy 🙂
These look awesome! I’m a huge arancini fan! 🙂
Wow, amazing-looking. When you say ‘fry’ the balls, do you mean submerge the balls and deep fry them or pan fry them in a little oil? They look deep-fried.
Hey, thanks for stopping by!
I fried these in about 2 inches of oil. So it was somewhere between a pan fry and a deep fry. Their little tops were still out of the oil, and I kept turning them to ensure even browning. Hope that helps! =)
Oh my god I want to devour this webpage. I love risotto but I’ve never eaten it as fried balls. With cheese! Fried cheese and rice balls! Could anything get better?
I’ve made fried risotto balls before, too, but these actually stayed together! Amazing!
mouthwatering indeed….bookmarked…congrats on TOP 9…rgds Susan
These look wonderful…I am bookmarking them immediately! Congrats on the Top 9!
congrats on the Top 9, and the arancini look absolutely delicious. I have to remember to make extra risotto.
Thanks for sharing,
These look AMAZING !!! I almost want to go into the kitchen (its after 11pm here) and make these. Congrats on making top 9 !
Congrats on Top 9. The photographs really showcase the deliciousness.
I love anything that comes out if your kitchen, and these risotto balls are no different! Your Top 9 is well deserved. Congrats!
these looks amazing .. I can’t wait to try taste it.
another inspired dish! Congrats on making the top 9 again…really beautiful!
Thanks everyone for all of your kind words! =)
Amazing……making them today..wish me luck.
I made the top nine same day as those beautiful balls….but i was number 9 :))
I love the Curried Chicken Salad. What a lovely blend of flavors. Thanks for posting and congratulations on your 100th post! I myself have a way to go to get there. 🙂
I wish you continued success in not only this passion, but all your passions.