Recipes

RECIPE: Risottini (Cheesy Rice Balls)

Sep 03, 2013

These delicious morsels are perfect to serve as an appetiser or side to a main dish (chicken or beef). Essentially they are mini Arancini balls without the filling.

I made these up for a party and they were a great hit, so I thought I would share this recipe with you.

What you need

1 deep frying pan

Metal tongs and a fork for turning the balls

Use a flat tray with kitchen paper to drain the cooked balls.

Ingredients

500g Sunrice – washed

3 eggs beaten

2 cups parmesan cheese finely grated

salt and pepper

fresh finely chopped parsley

breadcrumbs to coat

Vegetable or Rice Bran oil to deep fry

Method

1. Wash and boil the rice until tender, strain and allow to cool completely.

2. Add beaten eggs, parmesan cheese, salt and pepper to taste and a good handful of finely chopped parmesan cheese.

3. Mix through the entire mixture.

4. Next, roll the rice into balls and coat in breadcrumbs and set onto a flat plate or tray ready for frying.

5. Once you have shaped all the balls, heat the oil in your pan and when it is hot gently drop the balls into the pan for cooking.

6. Turn once (Gently with a fork) for even colouring on both sides.

7. When the Risottini are a gorgeous golden brown remove gently from the oil and place onto a flat tray with some kitchen paper to absorb the excess oil.

8. These can be served hot, or you can allow to cool.