Fried Risotto Balls

So, what about this sounds bad to you: Mozzarella Cheese-Stuffed, Fried Risotto Balls.
Nothing? Because that’s what I thought too! This recipe is from an awesome cookbook based on the best dishes in Birmingham (AL). It’s written by former Food Network Star contestant Marty Duncan — Does “Marty with the Party” ring a bell??…. maybe I’m the only one who loves that show… 
Anyways, she is from Birmingham (which is about 4 hours north of me… but it’s about the only up-and-coming ‘foodie’ spot in Alabama). Our beach does well with seafood, exceptionally well, but there’s a LOT more diversity up in B’ham… a lot of awesome food options. We try to go to at least one new restaurant every time we visit (maybe 3-5 times a year).
Anyways, I found this cookbook Birmingham’s Best Bites at our Gulf Shores Books-A-Million, and took a quick look through, and I knew I had to have it. The awesome picture of these risotto balls drew my attention, so I HAD to make them last weekend… I may have to do a giveaway for this book soon, because the recipes were amazing, I’d love to share Alabama’s food with y’all :)

This recipe is actually from a restaurant I haven’t tried (The J. Clyde), but now I feel like I must! These things were PERFECT. I made a simple tomato sauce to go with these bad boys. Roast about 1 lb tomatoes sliced in two or three pieces (face up), on a pan with 1/2 sliced large onion, and 3-4 cloves garlic, crushed. Drizzle some olive oil over all of it and roast at 375 degrees F for about an hour to an hour and a half. I stir every 20 minutes or so to make sure everything is roasting evenly. Remove from oven and let cool, and run through a food mill — it turned into an amazing dipping sauce. And this is really just the most basic version, you can add herbs, spices, peppers, whatever. Spice it up! The white sauce is a horseradish sauce Greg made (both were great!)

Fried, Mozzarella-Stuffed Risotto Balls

2015-11-30 23:11:18

Yields 12

Shredded mozzarella cheese stuffed inside cooked risotto, rolled in panko, and deep fried. Serve with marinara or sauce of your choice.

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Prep Time

10 min

Cook Time

40 min

Total Time

3 hr 30 min

Prep Time

10 min

Cook Time

40 min

Total Time

3 hr 30 min

Ingredients

6 cups chicken stock

1 1/2 cups Arborio rice

2 shallots, minced

1/4 cup butter

1/4 cup white wine

Salt & pepper, to taste

2 cups shredded Mozzarella cheese

4 eggs, beaten

4 cups Panko bread crumbs

Oil for frying

Shredded Parmesan

Marinara or other dipping sauce

Instructions

1. For the risotto: Melt butter in large skillet and add shallots. Stir and cook one minute. Add the rice, and stir to coat with the butter, about 2 minutes. Pour in wine and stir until absorbed. Add broth about 1/2 cup at a time and continue to stir until the rice is al dente (about 15-20 minutes). Let it cool to room temperature.
2. To make the Fried Risotto Balls: When cool, scoop about 2 oz. risotto and flatten in the palm of your hand. Add a big pinch of mozzarella cheese to the center of the rice and form a ball with the risotto. Chill risotto balls in the fridge for 2 hours.
3. Preheat oil in a Dutch oven to 350 degrees F. Add beaten eggs and breadcrumbs in separate flat bowls or pans. While the oil is heating, roll each ball in the egg, then in the bowl containing bread crumbs. Fry each ball in oil for about 6 minutes each, until golden brown. The cheese should be all melty in the middle!
4. Garnish with Parmesan and serve with favorite dipping sauce.

By The J. Clyde, Birmingham, AL

Adapted from Birmingham's Best Bites by Martie Duncan& Chanda Temple

Adapted from Birmingham's Best Bites by Martie Duncan& Chanda Temple

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