Rachael Ray: Leftover Risotto Balls Recipe

Rachael Ray: Leftover Risotto Balls Recipe

After making a delicious batch of Risotto Milanese, Rachael shared a fantastic way to use your leftover risotto. It’s actually pretty simple to make, and you can’t go wrong with fried rice balls, because that’s basically what this is!

To get the recipe for Rachael’s Leftover Risotto Balls, click next page.

Rachael Ray: Leftover Risotto Balls Recipe Ingredients

• 8 oz fresh mozzarella cheese – cut into 1/4-inch cubes
• flour – for dredging
• 1/2 C freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
• zest of 1 lemon
• 1 recipe leftover risotto
• canola, vegetable, or sunflower oil – for frying
• 2 egg
• 1 C fresh breadcrumbs
• zest of 1 orange

Rachael Ray: Leftover Risotto Balls Recipe Directions

1. Roll the risotto mixture into balls about 2 inches in diameter, putting a cube of mozzarella in the middle of each ball
2. Fill a countertop fryer with oil or pour a few inches of the oil into a large Dutch oven
3. Heat the oil to 350 to 360 degrees
4. Set up a breading station by lining three bowls up on the counter
5. Spread the flour out in one bowl and season with salt and pepper
6. Beat 2 eggs in the second bowl
7. Mix the grated cheese, breadcrumbs, and zests in the third bowl
8. Coat the balls in the flour, then the egg, and then the breadcrumbs, pressing to make sure it sticks
9. Fry the rice balls in batches until golden brown and hot through
10. Drain on butcher paper and serve warm