risso balls 2

Stuffed risotto balls

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Stuffed risotto balls


  • 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


  1. Sauté onion in a pot with oil until it is translucent
  2. Add rice and butter and mix to coat the rice
  3. Add water and stir constantly (water should be added in small additions)
  4. Keep stirring until the rice is tender. Season with salt and transfer to a sheet pan to cool
  5. Dice cheese into small pieces, about ¼”
  6. 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.
  7. Heat vegetable oil to 350 degrees and deep-fry the risotto balls until they are golden brown. Drain on paper towels
  8. Serve hot.
  9. Serve with Chipotle Aioli (see separate recipe