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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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RACHEL1070

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: Jan. 25, 2004

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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Reviewer:

RUIESCOFF


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Goat Cheese Risotto Balls

Reviewer:

RACHEL1070

Reviewer:

RUIESCOFF