Fried risotto balls

Serve with some lemon wedges.
 
recipes, fry
Image by:
Recipe from: 7 September 2015
Preparation time: 15 min
Cooking time: 1h 15 min
 
 

Ingredients

 
  • large knob of butter
  • 250
    g
    risotto (Arborio) rice
  • 800
    ml
    warm chicken of vegetable stock
  • 1
    tsp
    turmeric
  • 1/2
    tsp
    salt
  • 50
    g
    grated parmesan cheese
  • 50
    g
    grated mature cheddar cheese
  • 1/2
    cup
    leftover savoury mince
  • 70
    g
    plain flour
  • 2
    eggs, beaten
  • 150
    g
    fresh breadcrumbs
  • Oil for deep frying
Servings: Change Serving
 
 

Method

 
Melt the butter in a large heavy-based saucepan and add the rice, stir for a minute until the rice is coated with the butter.

Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed. Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed.

Mix in the grated parmesan and cheddar cheese, remove from the heat and let the rice cool down. (easiest to make the rice the day before and place in the fridge overnight)

Roll balls with the rice about the size of golf balls, using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince.

Take more rice and plug the hole and re-roll the mixture into a ball, repeat until all the rice has been used.

Heat some oil in a saucepan, deep enough to cover the ball with oil.

Place the flour, eggs and breadcrumbs each into separate plates, once the oil is 170 degrees C (a small piece of bread immediately sizzles when place in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs.

Fry in batches until golden brown and remove from the oil to drain on wax paper.

Keep the cooked balls warm while frying the rest of the balls.

Serve warm with some lemon wedges.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
 

Read more on: fry  |  recipe
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.