There are many good reasons to make risotto. It’s delicious and perfect for a summers day. It goes very well with wine and is perfect after a long day in the office. It’s therapeutic to make, one of those dishes that requires alot of time and energy but is worth every little bit. My favourite one is: you can make risotto balls with the leftover risotto. When I make risotto, I always make twice what we need for dinner so that we can make risotto balls the next day.
Risotto balls are so easy and quick. All you need is leftover risotto, bufallo mozarella & breadcrumbs, egg & flour. Some recipes add egg to the risotto before moulding but I like my risotto quite moist so that when it’s cool it’s still quite sticky so usually doesn’t need it. I used leftover asparagus risotto. You can find the risotto recipe on my blog, it’s the previous post. I ommitted the feta cheese for the risotto balls as they should be all about the buffalo mozarella. You can use any leftover risotto though.
breadcrumbs, I used japanese panko breadcrumbs, as they’re the best
an egg beaten
some flour, seasoned
1 ball of buffalo mozarella, sliced
If your risotto is very moist mix in some breadcrumbs until you get a texture that you can mould into a ball. If your recipe is too dry add a beaten egg (if you do this your recipe will require 2 eggs).
Mould the risotto into balls, whatever size you like but not too big, they’re filling! Make a hole in the centre using your finger and stuff some mozarella in, as much as you can without breaking it. Put some more risotto on top and roll again so that the mozarella is safely stuffed inside. If it isn’t it will leak out during cooking.
Roll the ball in some flour, knock the excess off, roll in some egg and then finally in the breadcrumbs. Repeat until you have used all of your leftover risotto.
Cook at approx 180 degrees for 15-20 minutes. This will depend on the size of your risotto balls. You can test them by cutting one open and if the mozarella oozes out and they are nice and hot on the inside they are done.
I serve two per person with a side salad.
Latest posts by Niamh (see all)
- Spring Forward: Sowing Seed & a Bright Spring Soup - March 28, 2017
- How to Cook a Proper Irish Stew - March 17, 2017
- The Best Irish Places to Eat at in London for St Patrick’s Day - March 16, 2017