90 Second Fried Risotto Balls

90 Second Fried Risotto Balls

Watch as Chef Cari makes Fried Risotto Balls (click for the full recipe to follow along and make your own).

 

Everybody loves a good meatball, but for your next party switch it up! Let’s go make some fried risotto balls.

Dip your fingers in cold water and shape chilled risotto around cubes of Fontina cheese. I made this classic risotto the day before and chilled it overnight.

 

Next, dredge the risotto balls in flour, then in eggs, and finally in breadcrumbs.

 

In Italy, these are called Arancini di Riso. The name is derived from the food’s shape and color which is reminiscent of an orange.

 

Now that I’ve made a complete mess, it’s time to fry! Have your oil heated to between 360 and 370 degrees, and use a slotted spoon to gently lower the balls into the hot oil, working in batches. Remove when they turn golden brown, which takes about three minutes.

These Fried Risotto Balls are full of cheesy goodness and will certainly impress your guests! They are perfect with marinara sauce for dipping, too.

 

Now get in the kitchen!

For more of Chef Cari, check out the complete :90 Seconds in the Kitchen series.

 

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