Margherita Risotto Balls Recipes

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MARGHERITA RISOTTO BALLS



Margherita risotto balls image

These deep-fried, arancini patties, made with tomato arborio rice, have moreish melting mozzarella cheese middles.

Provided by Good Food team

Categories     Buffet, Canapes, Snack, Starter

Time 1h10m

Yield Makes 12

Number Of Ingredients 16

1 tbsp olive oil
1 onion , chopped
500ml passata
850ml vegetable stock
1 garlic clove , crushed
300g arborio rice
small glass of white wine
25g parmesan (or vegetarian alternative), grated
knob of butter
3 tbsp roughly chopped basil
125g ball mozzarella , cut into 12 pieces
75g seasoned flour
2 eggs , beaten
125g pack dried breadcrumb
1 ½l oil , for deep-frying
rocket , to serve

Steps:

  • Heat the olive oil in a heavy-based saucepan. Add the onion, cover and sweat until soft. In another pan, mix the passata and stock, and warm over a low heat.
  • Add the garlic to the onion, cook for 30 secs, then tip in the rice and stir to coat in the oil. Increase the heat, pour in the wine and let it simmer until absorbed. Keeping the pan over a medium heat, start adding the tomato stock mixture to the rice a ladleful at a time, letting the rice absorb most of the liquid after each addition. Keep stirring as you go, adding liquid until the rice is al dente - you may not need all the liquid. You don't want this to be as wet as a normal risotto, so keep cooking until your wooden spoon can stand up in it. Turn off the heat, stir through the Parmesan, butter and basil, then cover for 5 mins. Season and tip onto a tray to cool completely, then chill until firm.
  • Shape the risotto into 12 large balls. Make a hole in the centre with your finger and stuff in a piece of mozzarella, then reshape into a ball. Now start a little production line, dipping the balls in the flour, then the egg and coating with the breadcrumbs - then chill for 30 mins.
  • Heat the oil to 160C in a large deep saucepan and heat the oven to 180C/160 fan/gas 4. Deep-fry the risotto balls for 8-10 mins - you'll need to do this in batches. Drain on kitchen paper, then transfer to a tray and pop in the oven for 6-8 mins to make sure the mozzarella is completely melted. Sprinkle with salt, then leave to cool for a few moments before tucking in. Serve with some dressed rocket.

Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 3.6 grams sugar, Fiber 1.6 grams fiber, Protein 8.3 grams protein, Sodium 0.6 milligram of sodium

FRIED RISOTTO BALLS



Fried Risotto Balls image

I grew up eating arancini with my dad at a local Italian cafe! I remember how excited he was when he realized we could get them locally, and I instantly fell in love with them and started making them with my mom every year around the holidays. They were huge and always filled with melty mozzarella. Here, I'm using fontina for a bit of nuttiness and I've added prosciutto because, well, I can never have too much prosciutto! These are great for using up leftover risotto and turning it into a fabulous appetizer.

Provided by Molly Yeh

Categories     side-dish

Time 2h35m

Yield 6 servings (18 to 20 balls)

Number Of Ingredients 15

5 cups low-sodium chicken stock
2 tablespoons extra-virgin olive oil
1/2 medium Spanish onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon unsalted butter
3 large eggs
1 cup grated Italian fontina cheese
2 ounces sliced prosciutto, chopped
Vegetable oil, for frying
Kosher salt
1 cup all-purpose flour
1 cup fine dry breadcrumbs
Chopped fresh parsley, for garnish

Steps:

  • Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
  • Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
  • Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
  • Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
  • Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
  • Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
  • Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.

MARGARITA BALLS I



Margarita Balls I image

Right up there with Rum Balls.

Provided by Paula Cronin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 24

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
½ pound ground almonds
4 ounces white chocolate
¼ cup tequila
¼ cup orange marmalade
2 tablespoons light corn syrup

Steps:

  • Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
  • Melt four 1 oz squares white chocolate according to package directions.
  • In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
  • Shape into 1-inch balls and coat with sugar. Store in refrigerator.

Nutrition Facts : Calories 166 calories, Carbohydrate 18 g, Cholesterol 1 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 50.9 mg, Sugar 5.6 g

WILD MUSHROOM RISOTTO BALLS



Wild Mushroom Risotto Balls image

These little bites of risotto are crunchy on the outside, creamy inside, with a woodsy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 16

1 20-gram package dried porcini
3/4 cup warm water
1 clove garlic, minced
1 shallot, minced
2 tablespoons olive oil
1/4 pound white mushrooms, chopped
4-5 cups chicken stock, preferably homemade and low in salt
1 cup Arborio rice
1/4 cup white wine
Salt and freshly ground pepper
1 1/2 tablespoons unsalted butter
1/2 cup grated Parmesan
1/4 pound Fontina
All-purpose flour, for dredging
Vegetable oil, for frying
Chopped fresh parsley, for garnish

Steps:

  • In a small bowl, soak porcini in warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Set water and mushrooms aside.
  • In a medium saucepan over low heat, saute garlic and shallot in 1 tablespoon olive oil until translucent, 2 to 3 minutes. Turn heat up to medium and add white mushrooms. Cook until soft, about 5 minutes. Add half the porcini.
  • In another saucepan, bring stock to a low simmer and keep it there.
  • Add rice and remaining olive oil to mushroom mixture and stir until all grains are well coated. Pour in wine, stirring constantly. Cook until rice absorbs most of the wine. Repeat with mushroom liquid.
  • Add 1 cup stock, stirring frequently to avoid sticking. Cook until most of the stock is absorbed. Repeat with as much of remaining stock as needed, adding cup by cup. Start testing for doneness after third or fourth cup; rice should be al dente, with a creamy consistency but a little drier than a regular risotto so the balls hold together. The process should take 20 to 30 minutes. Stir in remaining porcini.
  • Season with salt and pepper, and stir in butter and Parmesan. Spread in a baking pan to cool. Cover and refrigerate until cold, about 1 hour.
  • Cut Fontina into tiny cubes, smaller than 1/4 inch. With moist hands (keep a bowl of warm water close by), press a cube of cheese into center of about 1 tablespoon of rice. Enclose cheese in rice and roll with both hands until ball becomes compact and round. The risotto balls can be made 1 or 2 days ahead up to this point; refrigerate, covered.
  • On the day of the party, dredge risotto balls in flour. Deep-fry in vegetable oil at 375 degrees until crisp and brown on the outside. Serve immediately, or keep at room temperature and reheat in a 375-degree oven until hot. Roll in chopped fresh parsley if desired.

MOZZARELLA-FILLED RICE (RISOTTO) BALLS



Mozzarella-Filled Rice (Risotto) Balls image

A lovely starter or great finger food for a buffet. Makes a great meal served with garlic bread and salad. Definitely worth making for its own sake, but is also a great way to use up leftover risotto. This originally came from the Good Housekeeping Vegetarian book.

Provided by Boo L

Categories     Lunch/Snacks

Time 1h

Yield 12-16 balls, 4 serving(s)

Number Of Ingredients 12

1 red onion
75 g butter or 75 g olive oil
150 ml dry white wine
275 g arborio rice
1 liter vegetable stock
salt and pepper
25 g parmesan cheese, freshly grated
2 eggs, beaten
125 g mozzarella cheese, cubed
16 small basil leaves
125 g breadcrumbs
oil (for deep frying)

Steps:

  • Begin by making a basic white risotto. Peel and finely chop the onion.
  • Melt the butter in a saucepan, and fry the onion for 5 minutes.
  • Pour in the white wine and boil rapidly until most of the liquid is gone.
  • Add the rice, and stir to coat with the onion and wine.
  • One ladle at a time, add the stock, and simmer until almost completely absorbed (keep an eye on this - it'll stick to the bottom of your pan like nobody's business!).
  • Continue until the rice has been cooking for ~20 minutes and it is soft and creamy but still has a little bit of bite to it.
  • Season generously (if you can't find fresh Basil then at this point stir in a healthy portion of dried Basil or Mixed Herbs) and add the parmesan.
  • Stir in the beaten egg (If you're making a big batch and planning to eat some, then obviously do this after you've taken out tonight's meal!)
  • Allow to cool completely (ideally overnight - but half an hour in the fridge should do it. It's just easier to handle when completely cold).
  • Spoon 1tbsp of the risotto into the palm of your hand.
  • Place a basil leaf and a piece of mozzarella - about half an inch across - on top of the rice.
  • Add another spoon of risotto and shape into a smooth ball.
  • Roll the ball in breadcrumbs until evenly covered.
  • Heat a pan of oil (use the smallest pan you have available to minimise wastage) until it is smoking hot and then fry the balls, a few at a time, for 3-5 minutes until golden brown.

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