Reviewed: Apr. 30, 2012

Love it! I made it into a flat cake with my hamburger press, then breaded and pan fried it...very good. I'll add a bit more herbs aand garlic though next time. Alot like a red rice cake I had at a swanky restaurant.

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Reviewer:

kmdw

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

Reviewed: Apr. 21, 2012

Delicious! I used bacon instead of ham, and omited the peas. Very time consuming, but well worth it. I served them as appetizers with a side of red sauce.

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Reviewer:

AndreaB82

Cooking Level: Expert

Home Town: Ostrander, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Mar. 6, 2012

Fantastic! Easier than I thought to make. I took the advice I read in one of the reviews and let the rice cool completely and also added a little breadcrumbs to the rice. Once the balls were formed I put them in the freezer to become firm. Delicious!

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Reviewer:

ginny

Reviewed: Jan. 8, 2012

I am a pretty good cook. This is my firsttime making these or risotto. Seemed after the first 2.5 cups of broth was used up the rice was still hard so I kept adding broth,little by little until rice was cooked. The risotto was pretty moist, and I couldnt get it into ball form. Tried rolling & fell apart. I put it in fridge hoping the risotto will dry out & firm up. We shall see

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Reviewer:

APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

Reviewed: Jan. 1, 2012

This was delicious! I followed the directions to the T, omitting the peas and ham. I was nervous as it sounded difficult to do, but they turned out beautifully! Next time, I will cool the risotto in the fridge a bit before forming into balls and make them more "bite size" as I read to be traditional. Thanks for sharing the great recipe!!

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Reviewer:

SMALLIE81

Cooking Level: Intermediate

Living In: Port Republic, Maryland, USA

Reviewed: Dec. 29, 2011

My husband grew up eating these at the holidays and he gave them a big thumbs up, along with my seven year old. A couple of tweaks from me follow. I was concerned about them being bland as some suggested so I browned about a quarter pound of groud beef and then waited the onion and garlic in the same pan. I also used sushi rice because Ii think it is more sticky. I also used three pinches of saffron like another reviewer suggested. My husband prefers these without cheese in the middle so I skipped that part. Use Italian bread crumbs for more flavor too. Wonderful.

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Reviewer:

Ychick

Reviewed: Dec. 18, 2011

This was an epic fail on my part. I'm giving 1 star not because of taste but because of assemble-ability...I could not get the risotto to a consistency that I could roll it at. I ended up having to bake them in a muffin tin to get something edible. What is the secret to rolling them? I make risotto all the time so it's not that. Perhaps I need to let the risotto get really cold first?? HELP!!!

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Reviewer:

Doula Steph

Reviewed: Aug. 24, 2011

much easier to make using truly leftover risotto... the mixture is very wet and hard to form into balls. I added a smidge of flour to the rice/egg mixture to make it bind better. They are fine without the mozzarella center, use slices of mozzarella sticks to make that easy. It is easier to form the balls by using a cookie dough scooper... smash rice against side of ball, slip the mozzarella in, press into side again to tighten it up. Also, after rolling in bread crumbs, let the balls rest on waxed paper for 10-15 minutes while you heat the oil. Took me about 1 1/2 hrs.

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Reviewer:

ktagliam

Cooking Level: Expert

Living In: Mentor, Ohio, USA

Reviewed: Jul. 31, 2011

Absolutely wonderful! I prepared this recipe exactly, but made slightly larger balls and ended up with 12. My fiance and I worked as a team... he shaped the balls, while I coated and fried them. I think this cut the time in almost half! Thank you for this keeper recipe. We are already planning on making them again.

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Reviewer:

shannon

Reviewed: Jun. 20, 2011

This was totally excellent!! My friend and I made this for our husbands and it went great. We added about double the amount of peas and ham and also used onion powder in place of regular onion. We served this with pasta sauce and a side of homemade Parmesan focaccia bread. I will definitely be making this again.

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