Fried Risotto Balls

Stefanie Paganini 4 Servings 20 minutes

Delicious and airy fried risotto balls that the family can’t get enough of!


  • ¼ cup butter
  • 1½ cups Arborio rice
  •  1 tablespoon minced flat-leaf parsley
  • 4 cups hot chicken stock
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ½ cup grated mozzarella cheese
  • 4 eggs
  • 1 cup Italian seasoned breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for deep frying


  • Heat butter in large skillet. Add rice and sauté for a minute. Stir in parsley and add one cup of stock. Stir constantly, adding a little stock at a time until rice is soft and all stock is absorbed. Season with salt and pepper.
  • Remove from heat and sprinkle with cheese and mix in 2 eggs. Set aside to cool.
  • Beat remaining 2 eggs in small bowls. Place breadcrumbs in second bowl.
  • Form balls with the risotto. Roll into eggs and then breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels and serve.