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.
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.
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
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.
Serve with different sauces or dip to get a different taste sensation every time. My favourite is a tomato relish or a garlic aioli.
Enjoy!
Food Hero