Herb butter would also make a good filling
Two things kept us from making risotto balls in the past: Most recipes call for frying the balls, our least favorite way of cooking, and most call for leftover risotto. Since we eat risotto as a main course, we tend to not have too much left over. But when we make a bigger batch than normal and had leftovers, we figured we’d take a gamble on baking the risotto balls. It worked wonderfully. You can serve these with marinara, aioli or eat them plain. While we used mushroom risotto, a cheesy mix would work well too.
Baked Risotto Balls
- 2 cups mushroom risotto
- 2 eggs
- 2-4 ounces Mozzarella, Fontina or other melting cheese for the center
- 1 tbsp chopped fresh sage
- 1/4 cup grated Romano
- about 1/2 cup breadcrumbs
Preheat oven to 350 and grease a baking sheet. Cut cheese into small squares, about a quarter to a half inch each. Place roughly a quarter cup of breadcrumbs on one plate. In a large bowl, mix the eggs, Romano, risotto and sage. Add a few tablespoons of the breadcrumbs, just enough to be able to form balls. Form six to eight balls, depending on the size you like. Push a square of the cheese into each one and reform the ball. Dip each ball in the breadcrumbs to coat. Place on prepared baking sheet. Bake until golden, turning once. This should take about 40 minutes. Serve warm.
I love risotto balls Though I normally have a similar problem with not having any leftovers. Great idea to bake them! Frying is totally unnecessary (and messy).
Wow. Almost a thousand “likes” on FB?!!! Hope nine people who read this post click “like”.
This recipe looks very creative AND delicious
That new system they have though is really limiting our FB reach, not sure how it’s going for you.
Regular blog -numbers view -down significantly. Cardboard me FB “likes” remain way under 50. Facebook keeps “improving” itself and gets worse and worse
I think this is a baked version of arancini which I’ve always wanted to try making but, like you, don’t like to fry. I hadn’t realized it was possible to bake them so many thanks for the recipe. Now I just to make some risotto, and some ragu to put inside.
That’s the pretty name for it!
Cause it’s supposed to resemble an orange.
Same thing – we never have left over risotto. But, if we did….:)
Obviously I make too much because we always have leftovers and I’ve stuffed the balls with cheese and fried them. I’m on to baking, thank you very much!
Nice idea.
Mandy
People have leftover risotto?
Who knew?
Sounds yummy.
It was a first for us!
This goes to my pinterest board right away, genius! I LOVE risotto balls, but indeed they are a pain to make (I dislike frying too) and sometimes disintegrate in the oil, or get too greasy
I am making it next time I have leftovers, although like you, we tend to polish it off in one sitting!
Great recipe, Greg!
Wow. I would’ve never have thought to bake or fry risotto balls because I prefer it as the creamy main course. Thanks for the new idea!
I’ve had the same reservations, but these look amazing. I think I’ll file this one for a cooler day (going up to 34°C today).
I agree with the saving the baking etc for a cooler day, Eva. It’s only 12:13 pm ET and it’s already 90 deg F. A perfect day to make … sorbet!
Though it kind of melted while taking pictures.
Ice cream and sorbet photography are the MOST difficult in the food photography business. There are food stylists who specialize in it and that’s mostly all they do, so don’t feel bad.
We’re hooked on the AC, making a lot of cooler dishes but using the grill and oven too. In this weather, using the oven is easier than the grill!
*Must remember to make more risotto that I can eat* hmmmm could be difficult! My dad asked me what to do with leftover rice yesterday, I wond if it’ too late!!
These look delicious! And I love that you baked instead of fried.
Risotto arancini!!! Love!!
This sounds wonderful – what a great way to repurpose an already-great dish into something different. Very cool!
What a clever idea…never heard of/made risotto balls. Sounds great!
It sounds well worthwhile making a giant risotto just to make these. I could eat them baked or fried, they sound amazing!
These look amazing! I’ve always wanted to make risotto balls but refuse to fry things. So smart, guys!!! Can’t wait to try
Baking is preferred and much less messy and healthier.
Darn it…I finished off our risotto tonight. No leftovers.
These look fantastic and a great alternative to frying.
Wow, excellent idea!!
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I just had some fried risotto balls last night, this looks so appetizing
Lovely – was the cheese all melty in the middle?
You know it!
I love baked risotto balls, even though I rarely have leftovers when I make risotto too. These look so good!
Why did I have the urge to giggle when I read your recipe? It must be because I’m around boys all the time.
These look quite tasty – and I love the idea of baking the risotto.
Shame on you Courtney! Now you’re making me laugh.
Ooo … great idea. I also rarely have leftover risotto, but it’d be worth it to limit my amount for dinner and make these. I could totally see dipping these in marinara sauce.
I love that they’re baked!
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