KickAss Spicy, Cheesy Fried Risotto Balls!

Well hello there. Good afternoon! Have you ever been so hungry your mind starts to hallucinate about wild food creations you’d like to stuff in your mouth?? No? …ha…guess thats only me….Anyways, driving home from work the other day was one such occasion, and since I had been craving risotto for a while I guess my delusional mind decided it wanted to try making these. A little different take on a jalapeno popper or fried cheese stick, these fried balls of gooey risotto filling are an awesome appetizer or a snack! It does take a little preparation but the end results are worth it! Also, the cheese can be substituted with whatever you like, but usually a cheddar or white melty cheese works best.

Ingredients :

  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 shallot ( diced)
  • 1-2 cloves minced garlic
  • 1 1/2 cups Arborio rice
  • 4 Cups chicken stock
  • 8 Oz of white wine
  • 12 oz Habanero Jack cheese , grated ( or other white melty cheese)
  • salt and pepper to taste
  • flour
  • 2 eggs
  • panko bread crumbs
  • vegetable oil
  • marinara for dipping

Method : 

Ok so starting out I will tell you that this recipe is meant to be made the night before. Then fried up the next night. Start out by making your risotto. Put the chicken stock in a pot on a separate burner on low heat. Melt the butter with the olive oil in a pan over medium heat. Add in the shallot, then the garlic a minute later. Next toss in the rice and let it toast for a minute while you stir it. Then throw in half of the wine. Stir until absorbed. Next, Start adding the stock in 1/4 cup at a time, continuously stirring. This process will take about 15-18 minutes. Taste the rice eventually and see if it needs more liquid. Once the rice is beginning to soften, pour in a little more wine, and add in your cheese and stir. Add more liquid if needed. Once the cheese is melted, toss some salt and pepper in for good measure and turn off the heat!! Dump this awesome goodness onto a baking sheet and throw it in the refrigerator overnight.

Now, the fun part! The next night, put some flour in a bowl, crack 2 eggs in a bowl and mix them up, and pour your panko into yet another bowl. lol long recipe right?? Anyways, take out your cooled risotto. Wet your hands and start ripping the risotto apart and rolling it into golf ball sized balls. Roll all your balls in flour and set aside. Once you have all your balls, pour about 1/2 inch of oil into a pot and turn the heat to medium. Wait until you see the oil shimmer, then two at a time, roll your balls in the egg and then in the panko. Set your balls into the oil and continue to do so until you have 8 in there. Watch for the bottom to slowly turn golden brown, then flip them over with a slotted spoon. When the other side is golden, remove on to a plate covered with a paper towel. Continue until all balls have been fried….yikes!!

To serve these awesome nuggets, heat up your marinara and serve along side 2 or 3 balls per person. Enjoy!


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