Lemon Parmesan Risotto Balls
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
50
Sourness
34
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
5 cups
Vegetable Stock1 medium
Onion (finely diced)2 tbsps
Olive Oil2 cloves
Garlic (minced)1.5 cups
Arborio Rice1 cup
Shredded Mozzarella1 cup
Half-And-Half5 cups
Panko Bread Crumbs4 cups
Vegetable OilDirections:
1
For the risotto: Heat the vegetable stock in a pot next to the risotto pot
2
Keep a ladle in it to use
3
Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so
4
Add in the Arborio rice and saute for a few minutes
5
Add in just enough stock to cover the rice and stir frequently
6
As the rice absorbs the stock add the remainder of the stock and let the risotto cook through
7
(16 to 20 minutes)
8
If it is not tender add some hot water until the risotto is tender
9
When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half
10
Mix thoroughly
11
Let it cool for 1 hour or so
12
To fry the balls: Heat the oil to 375 degrees F in a large pot
13
Place the panko bread crumbs in a shallow dish
14
Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs
15
Set aside until complete
16
Place a few balls in the hot oil at a time
17
Cook the balls for 2 to 3 minutes
18
Drain them on paper towels
19
Sprinkle with Parmesan and serve