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.