Leftover risotto is combined with toasted almonds and mozzarella cheese and fried in olive oil to make crunchy rice balls with a gooey cheese center served with marinara for dipping.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 1/2 cup slivered almonds
- 2 cups cold leftover risotto
- 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 1 large egg
- Twelve 1/2-inch cubes mozzarella (about 2 ounces)
- 1 cup panko breadcrumbs
- Extra-virgin olive oil, for shallow frying
- 2 cups warm store-bought marinara
Instructions
- Preheat the oven to 350 degrees F. Spread the nuts out on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool and chop.
- Mix the risotto, toasted almonds, parsley and egg in a large bowl until well combined. Wrap about 2 tablespoons of the mixture around each cube of cheese, making 12 balls. Roll in the panko to coat, then freeze until just firm, about 10 minutes.
- Heat about 1/2-inch oil in a large deep skillet over medium heat until it reaches 350 degrees F with a deep-fry thermometer (or when a few pieces of rice bubble rapidly in the oil). Fry the rice balls in batches, turning occasionally, until cooked through and golden brown on all sides, about 6 minutes. Use a slotted spoon to transfer the balls to a paper-towel-lined plate. Serve warm with marinara for dipping.
Reviews
I used whole grain basmati and whole wheat panko crumbs and it was good without marinara. I’ll make these again!
This is delicious