Simply putting a fork through the crispy crunchy-coating of these gooey rice balls will make your mouth water. They are SO good! Too good almost. You may or may not want to share them with anyone else, so think wisely before you invite guests over. This decadent dish came after making a basic cheese risotto last night that I topped with sauteed broccolini. All I could think about today was the leftovers sitting in my fridge and needing to make these delicious rice balls. Imagine that, being excited for leftovers! While the risotto itself is a bit of a labor of love, making the rice balls themselves is quite simple, especially if you do most of the work a day ahead. First, you form the leftover risotto into balls, stuff them with a cube of fresh mozzarella cheese, give them a quick dip in egg wash, and roll in Panko and Italian seasoned breadcrumbs to meet their final destination in a bath of sizzling oil. They are more than delicious and because they are a bit decadent, I paired them with a baby arugula salad not only because the contrast in flavor and texture is amazing, but also because it makes you feel like your eating a salad topped with a rice ball instead of a rice ball with a bit of greens. There’s a difference, don’t you think!?
Cheesy Mozzarella Stuffed Rice Balls over Arugula
Ingredients: Serves 2 entree portions or 4 small appetizer portions
for the risotto
- 1 medium onion, diced
- 1 cup Arborio rice
- 3/4 cup white wine, such as Pinot Grigio
- 1 quart (32 oz) chicken or vegetable broth
- 1 tbsp unsalted butter
- 3 tbsp freshly grated Pecorino
- 3 tbsp freshly grated Parmigiano Reggiano
- 1 tbsp fresh chopped parsley
for the rice balls
- 1 to 2 cups leftover Cheesy Risotto
- 1 tbsp grated Gruyere cheese, optional
- 1/4 cup fresh mozzarella, cubed
- 1 egg, beaten
- 1/2 cup plain Panko
- 1/4 cup seasoned Italian breadcrumbs
- about 1/2 cup olive oil, for frying
for the salad
- baby arugula
- 1 tbsp extra virgin olive oil
- squeeze of lemon juice
- kosher salt and pepper
Heat the chicken broth in a saucepan over medium heat. Finely chop an onion and heat a large, heavy bottomed pan/pot over medium heat. Heat about 2 to 3 tbsp of extra virgin olive oil and saute onions until softened and translucent.
Add the rice and stir with onions for about 3 minutes, making sure to toast the rice a bit.
Add the wine and stir well, every few minutes, until the wine has evaporated.
Next, begin adding the broth in stages, about one to two ladles at a time. Each time, stir well, every few minutes until the liquid has evaporated and the rice has thickened. Continue to add the remaining broth in stages until the rice is just tender, about 20 minutes.
When all the broth has evaporated, gently stir in the unsalted butter, and grated cheeses. Taste to adjust seasonings and add a generous sprinkling of fresh cracked pepper and salt if needed. Plate the risotto and top with fresh parsley.
Preheat the oven to 350 degrees to later keep the rice balls warm. Take out the leftover risotto and cheeses: gruyere, mozzarella & parmigiano; whatever you have on hand!
Mix in a little more cheese if you please. I added a bit of gruyere since I had a small wedge leftover.
Form the risotto into a ball and use your thumb to create a well in the center. Place a cube of mozzarella cheese inside and cover well to close the ball.
Prepare your breading station. Beat one egg and a tablespoon of water together in one ball. Combine 1/2 cup panko breadcrumbs with 1/4 cup of Italian seasoned breadcrumbs in another. One by one, give each riceball a quick dunk in the egg wash and coat well with the breadcrumbs, making sure to coat all sides.
Heat a deep saute pan or pot over medium heat. Add enough oil to meet about half way up the sides of riceballs. When the oil is hot, carefully add no more than two rice balls at a time, making sure to constantly turn for an even brown on all sides.
Using a slotted spoon, carefully transfer the rice balls to a paper towel to catch any excess oil. Right away, transfer them to a baking sheet and place in the preheated oven to keep warm while you cook the others. When ready to serve, immediately top with a little fresh grated Parmigiano cheese after you take them out of the oven. *My first rice ball wasn’t warmed all the way through because my oil was a little too hot, so be sure to check one out before you serve- you want them to be melty in the middle. Of course, you can always pop the rice ball in the microwave for a few seconds as well.
Mix a handful of baby arugula with a drizzle of fruity extra virgin olive oil and a squeeze of lemon juice. Season with salt and pepper to taste, and set on top of a plate. Gently place the rice ball on top and get ready to drool. Alternately, you can always serve the rice balls with a side of your favorite tomato sauce for dipping!
Mmm, mmm!
Little Lady Big Appetite 