Stuffed risotto balls
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Posted on Jul 21st, 2014 in Recipes // Comments »
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Ingredients
- Arborio rice 2 cups
- Dry white wine 1 cup
- Butter 4 oz
- Smoked mozzarella about 8 oz
- Yellow onion, small diced ½ each
- Olive oil ¼ cup
- Hot water as needed (about 3 quarts)
- vegetable oil for deep frying
Instructions
- Sauté onion in a pot with oil until it is translucent
- Add rice and butter and mix to coat the rice
- Add water and stir constantly (water should be added in small additions)
- Keep stirring until the rice is tender. Season with salt and transfer to a sheet pan to cool
- Dice cheese into small pieces, about ¼”
- When rice is cool, make round balls, about 2” in size, stick a square of cheese in the middle of each ball and seal it.
- Heat vegetable oil to 350 degrees and deep-fry the risotto balls until they are golden brown. Drain on paper towels
- Serve hot.
- Serve with Chipotle Aioli (see separate recipe