Ingredients
Scale
- 2 cups cooked risotto
- 1 cup mozzarella cheese, diced
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil, for frying
Instructions
- In a bowl, combine risotto, mozzarella, Parmesan, egg, parsley, salt, and pepper.
- Form mixture into balls about the size of a golf ball.
- Roll each ball in breadcrumbs to coat.
- In a large skillet, heat the vegetable oil over medium heat.
- Fry the rice balls until golden brown on all sides.
- Remove from oil and drain on paper towels.
- Serve warm.
Notes
- Make sure the risotto is cold before forming the balls.
- For extra flavor, add cooked meat or peas to the risotto.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 rice balls
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg