Reviewed: Nov. 23, 2009

I already believe it deserves four stars. I already like to make risotto but for some reason I never thought of doing anything new with any left overs. Maybe because I love risotto so much I tend to scoff the lot and have no left overs. But no more! Fab idea and will be rolling left overs into cheese balls. I bet mozzarella will be nice with it too.

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Reviewer:

emarwood

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

After rolling ingredients freeze for about 15 minutes. Dip in milk and egg mixture roll in Panko Bread crumbs and allow them to sit on a rack with something under the rack to catch the crumbs falling away for about 5 minutes. This will help to cut down on the moisture so the bread crumbs will not break away while frying.

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Reviewer:

inounvme

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

My whole family loved this and to fry them faster i coated them in egg and milk mixture then rolled them in panko very good.

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Reviewer:

Stacey Clark

Living In: Jackson, California, USA

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Reviewed: Mar. 8, 2005

I made this as is. I used a herb/garlic risotto mix. It is messy making the balls up, but well worth it. It really does take 40 minutes to fry. Used med/high heat. Don't even bother checking them until at least 10 minutes. Turning them too soon or too often makes them fall apart. My nine year old loved it.

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Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 6, 2003

it's really good even thought i've made some minor changes in the original recipe, like cooking the arborio in saffron chiken stock and seassoning the goat with a sprinkle of dill and some oyster sauce

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