Risotto Balls

In an effort to do a better job of not wasting food, since I always find myself cooking for an army, even when it is just for two, I needed to use some leftover risotto from dinner the other night. The first thing to come to mind, of course, were balls!! This is a bit different from the balls I usually make, no crescent rolls here, and well it may just be fried. I know I know, it is probably a surprise to all of you that I would make something fried, but now that I am running 40 plus miles a week, I feel that I can indulge, but just a bit. I used risotto that had asparagus, peas and goat cheese, but any kind would work great. The outside has a perfect crunch when you bite into it, and the middle, it’s creamy, gooey and melts in your mouth. Serve hot with warm marinara sauce, and you’ll have yourself a great indulgent ball!

Goat Cheese and Asparagus Risotto1 Teaspoon Butter

2 Leaks Sliced (white parts only)

1 Shallot (sliced)

1 Cup Arborio Rice

½ Cup White Wine (I used Sauvignon Blanc)

5-6 Cups Chicken or Vegetable Stock

1/3 Cup Grated Parmesan Cheese

2 ounces Goat Cheese

3 Teaspoons Fresh Rosemary

1 Bunch Asparagus (cut in thirds and blanched)

1 Cup Frozen Peas

Salt and Pepper to Taste

Sautee leek and shallot in butter until soft, about 3minutes, add rice and cook for 1 minute, stirring constantly so the rice does not burn. Add white wine, stirring constantly until dissolved. Add two ladles of stock, stirring often until liquid is dissolved. At this point add one ladle stock at a time stirring often until most of the liquid is dissolved and repeat until rice is tender, this will take about 35-40 minutes. Once rice is tender, add parmesan and goat cheese, blanched asparagus, peas, and rosemary, stir until cheese is melted. Check for seasoning and salt and pepper to taste.

Risotto Balls

Leftover Risotto (I used about 1 Cup and it made 6 balls)

½ Cup Flour (Seasoned with Salt and Pepper)

1 Cup Panko Bread Crumbs (Seasoned with Salt, Pepper, and 2 tsp. Italian Seasoning)

2 Eggs

Canola Oil for frying

Marinara Sauce for Serving

 

  

Take cold leftover risotto and form into balls, it will be slightly runny, but it will still form a good ball. Place on a cookie sheet and place in freezer for at least 30 minutes to firm up. Set up breading station and place flour, eggs, and bread crumbs in three separate shallow dishes. Roll balls in flour, egg, then seasoned bread crumbs until completely coated. Fry each ball for 4-5 minutes until browned on the outside. Just make sure the oil is not too hot as you want the inside to be warm and gooey. Serve with warm marinara sauce.