Make these rice balls with leftover Risotto, and serve as an appetizer or a light lunch with a tossed salad. They are easy to make, and everyone will love them.
When I made risotto with mushrooms and saffron, I had leftovers. My friend Josef called me and said he would like to bring a friend over to discuss some business, and I offered to make lunch.
Risotto with Mushrooms and Saffron
The first time I heard about Risotto Rice Balls, I was watching Lidia Bastianich’s Lidia’s Italy on my local PBS channel, and they looked wonderful! Looking at the recipe on the Internet, but I did not have Ragu. I did, however, have leftover Italian Fennel Pork Chops that I thought I could make into a nice stuffing.
I started making my balls on Wednesday afternoon and recorded a video showing how to make the Risotto Balls. We had them for lunch yesterday. They were wonderful with a tossed green salad and ice-cold sweet tea.
If want to save time and effort, you can make the risotto in an Instant Pot. It turns out just as creamy and delicious with almost no effort. Enjoy!
Email Me the Recipe
Risotto Rice Balls with Garlic Basil Tomato Mayonnaise
Equipment
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Ingredients
- 2 cups leftover Risotto
— Filling —
- 1 leftover pork chop
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- water
- ¼ lb fresh mozzarella cheese, cut into cubes
— Breading —
- 2 eggs beaten
- 1 ½ cups flour
- 1 ½ cups Panko breadcrumbs
— Frying —
- Oil for frying
— Sauce —
½ cup Mayonnaise- 1 teaspoon tomato paste
- 1 clove garlic, sliced
- ½ teaspoon basil, dried
Instructions
- Cut up the pork chop into small pieces.
- Put these in the food processor, and process. When the pork pieces are quite small and have started coming together, add the tomato paste and oregano. Process. If the pieces are not coming together enough, add a little water, and process until the meat comes together in a ball. Remove from the processor to a bowl.
- Have the pork, cheese, and rice in front of you, and a small ice cream scoop.
- Put a scoop of rice in your hand, then make a large indentation with your finger. Put about a half a teaspoon of the pork filling, and top with a piece of cheese. Put another scoop of rice on and enclose into a ball.
- Roll the ball in your hands gently, making sure that the cheese and pork are completely covered with rice.
- Finish all the other balls, and then you will want to bread them.
- Have ready a shallow bowl with the beaten eggs, another shallow bowl or plate with the flour, and another for the Panko bread crumbs.
- Roll the ball in the flour, completely covering it. Then dip in the egg, rolling it around as necessary. Finally, roll in the Panko bread crumbs. Be careful not to break the ball.
- Put the breaded ball on a rack to dry, and complete the remaining balls.
- Let the balls dry completely before frying – at least an hour in the refrigerator.
- While they are drying, you can make the Garlic Basil Tomato Mayonnaise.
For the Sauce
- Put all the ingredients in a small food processor and process
- Transfer to a nice serving dish, and refrigerate until ready to serve
Frying the Balls
- Heat the oil to at least 180. Carefully lower the balls into the oil. You can probably fit about 6 balls in the pan at one time. Fry until golden brown, about 5 minutes on each side, carefully turning to not disturb the ball.
- Remove to a rack to drain, then put on a nice platter and serve with the sauce.
For the Air Fryer
- Line a rack of the air fryer with parchment and put the balls on the parchment, not touching.
- Set the fryer to 400 and cook them for 10 minutes, turning them at the 5 minute mark.
Video
Notes
It all depends on how much leftover Risotto you have to how many balls you will have. You will probably have leftover pork filling, and leftover cheese. Give the pork to the family pet, and the cheese, you can save for Mac and Cheese or a grilled cheese sandwich.
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nice post! but seems something is missing ;)