Goat Cheese Risotto Balls Recipes
RAINBOW GOAT'S CHEESE BALLS
Colourful goat's cheese balls are perfect atop any platter and can be made up to a day ahead
Provided by Merrilees Parker
Categories Buffet, Canapes
Time 10m
Number Of Ingredients 3
Steps:
- Place the rindless soft goat's cheese in a bowl and roughly mash with a splash extra-virgin olive oil and season to taste. Take small spoonfuls and roll into bite-sized balls. Chill, covered on a baking sheet until ready to use. Roll in coverings of your choice; crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper all work well. Keep in the fridge until ready to serve, with cocktail sticks.
- Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Protein 3 grams protein, Sodium 0.3 milligram of sodium
GOAT CHEESE RISOTTO BALLS
Any kind of risotto will work when preparing these tasty fried risotto balls stuffed with goat cheese. Use a prepackaged mix, or leftovers. As an appetizer or entree, Goat Cheese Risotto Balls are a favorite.
Provided by Lindsay
Categories Cheese Appetizers
Time 50m
Yield 10
Number Of Ingredients 3
Steps:
- Prepare risotto according to package directions. Chill in the refrigerator at least 1 hour, until cooled.
- Roll risotto into 2 inch mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls.
- In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 0.4 g, Cholesterol 9 mg, Fat 4.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 60.3 mg, Sugar 0.3 g
GOAT CHEESE RISOTTO BALLS
Any kind of risotto will work when preparing these tasty fried risotto balls stuffed with goat cheese. Use a prepackaged mix, or leftovers. As an appetizer or entree, Goat Cheese Risotto Balls are a favorite.
Provided by Lindsay
Categories Cheese Appetizers
Time 50m
Yield 10
Number Of Ingredients 3
Steps:
- Prepare risotto according to package directions. Chill in the refrigerator at least 1 hour, until cooled.
- Roll risotto into 2 inch mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls.
- In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 0.4 g, Cholesterol 9 mg, Fat 4.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 60.3 mg, Sugar 0.3 g
CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE
Categories Cheese Rice Tomato Fry Cocktail Party Oscars Mother's Day Dinner Lunch Poker/Game Night Engagement Party Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 appetizer servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
- Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
- Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
- Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
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- Bring chicken stock to a simmer over low heat in a large pot. Heat one tablespoon olive oil and one tablespoon butter in another large skillet over moderate heat. Once butter is melted, add garlic and shallot and cook two minutes, stirring constantly. Add rice and cook for several minutes, stirring constantly. Add wine and cook until all liquid is gone, stirring vigorously. Add simmering chicken stock, one-quarter cup at a time, stirring vigorously until liquid is gone before adding another quarter cup. Once all stock has been absorbed and rice is fully cooked, remove from heat, season with salt and pepper, add the rest of the olive oil, butter and cheese. Stir to combine all.
- Pour risotto onto a sheet pan and refrigerate 2 hours. Working one tablespoon at a time, flatten a bit of the risotto in your hand, break off a piece of goat cheese, place into the middle, and wrap the risotto around it. Roll into ball and coat in Panko. Place on sheet tray and repeat the process until all balls are made.
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