How to make Risotto Rice Balls -

Mushroom and chicken salami risotto shaped into balls and deep-fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Arborio rice (आरबोरिओ राइस), Button mushrooms (बटन मशरूम)

Cuisine : Italian

Course : Snacks and Starters

Risotto Rice Balls

Risotto Rice Balls Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 6-10 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Risotto Rice Balls Recipe

  • Arborio rice 1½ cups

  • Button mushrooms 10-12

  • Chicken stock 4 cups

  • Chicken salami 4-5

  • Olive oil 2 tablespoons

  • Garlic chopped 1 tablespoon

  • Onion finely chopped 1 medium

  • Salt to taste

  • Black pepper powder to taste

  • Parmesan cheese powder ½ cup

  • Fresh parsley chopped 1 tablespoon

  • Eggs 2

  • Oil for deep-frying

  • Refined flour (maida) 1 cup

  • Bread crumbs 1 cup

  • Mozzarella cheese cut into small cubes 100 grams


Step 1

Boil the chicken stock in a deep non-stick pan.

Step 2

Roughly chop mushrooms and salami.

Step 3

Heat olive oil in a non-stick pan. Add garlic and sauté. Add onion and sauté till it turns soft.

Step 4

Add chopped salami, mix and sauté on high heat for 2 minutes. Add chopped mushrooms and sauté well. Add salt and mix well.

Step 5

Add rice and mix well. Add ladleful of boiling stock and stir constantly till the liquid is absorbed. Continue to add the stock, little at a time, till it finishes and keep stirring till the rice is cooked.

Step 6

Add salt and mix well. Add pepper powder and Parmesan cheese powder and mix well. Add chopped parsley and mix well. Switch off heat and cool to room temperature. Add 1 egg and mix well.

Step 7

Heat sufficient oil in a kadai.

Step 8

Break remaining egg in a bowl and whisk well.

Step 9

Divide the risotto mixture into equal portions, stuff each with a mozzarella cheese cubes and shape into a ball.

Step 10

Roll the balls in the flour and dust off the excess. Dip them in the whisked egg and coat in breadcrumbs. Press lightly and refrigerate for an hour.

Step 11

Deep-fry prepared balls in hot oil till golden. Drain on absorbent paper.

Step 12

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.