Description
A sophisticated Italian street food recipe featuring creamy risotto balls flavored with fresh mint and sweet peas, fried to golden perfection.
Ingredients
Scale
- 2 cups Arborio rice
- 6 cups vegetable stock
- 1 cup peas
- 1/4 cup fresh mint
- 3/4 cup Parmesan cheese
- 2 shallots
- 3 cloves garlic
- 1/2 cup white wine
- 2 cups Panko breadcrumbs
- 3 eggs
- 1 cup flour
- Oil for frying
Instructions
- Cook a standard risotto with shallots, garlic, rice, wine, and stock.
- Stir in peas, mint, and parmesan, then spread on a tray to cool completely.
- Roll chilled rice into golf-ball sized spheres.
- Dredge each ball in flour, then egg, then Panko breadcrumbs.
- Fry in 350°F oil for 4-5 minutes until golden brown.
- Drain on paper towels and serve warm.
Notes
High in texture contrast, utilizes leftover rice, perfect for entertaining, and easily customizable.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180 kcal per ball