Food Channel Chef Dennis Pitchford shows you how to make tasty Risotto Balls, a wonderful appetizer, perfect for your holiday party.
For complete ingredient list and preparation instructions, please refer to the recipe.
Dip fingers in water to help keep them from sticking.
Shape 2 rounded tablespoons chilled risotto around a cube of mozzarella.
Work it into a 1-inch to 1 1/2-inch ball.
Roll in palm of hands to make a smooth ball.
Place ball on a baking sheet lined with waxed paper. Cover with plastic wrap and store in refrigeration until ready to fry.
In a large pot or Dutch Oven, heat oil to 360°F-370°F. (Use a deep fat or candy thermometer to gauge the temperature).
Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess.
Let excess drip off.
Roll in bread crumbs.
Transfer to a baking sheet lined with waxed paper.
Using a metal slotted spoon or skimmer, lower six balls into the oil.
Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
The risotto balls are best if served immediately. They may be held in a 250°F oven while the remaining balls are fried.
