Deep-Fried Risotto Balls w/ Melting Mozza n Basil


"These rich, creamy risotto balls filled with basil and melting mozzarella are an indulgent feast of an appetizer. Serve them with a fresh, tangy tomato or fruit salsa!"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Heat the oil in a large pan, then gently fry the onion and garlic for about 4 minutes, until soft but not brown.
  2. Add the rice, stir for 2 minutes, pour in wine and simmer, stirring, until absorbed.
  3. Add the stock and stir frequently for about 20 minutes, until the stock is absorbed and the risotto is creamy.
  4. Stir in the grated parma cheese, parsley and seasoning. Let cool
  5. Divide the cooled rice into 12 portions. Wrap each cube of mozzarella in a basil leaf.
  6. Press a portion of rice around each cube.
  7. Place on a board and let stand for at least 30 minutes.
  8. Pour oil into a deep pan until two-thirds full. Heat oil to 375F (190C), or until a cube of bread turns brown in about 1 minute.
  9. Deep-fry the risotto balls in batches, for about 3 minutes, until crisp and golden.
  10. Drain on paper towels and serve hot!


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