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Risotto Rice Balls

Risotto mixture shaped into balls, stuffed with cheese and deep fried to perfection This is a Sanjeev Kapoor exclusive recipe.

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Risotto  Rice  Balls

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Main Ingredients Arborio rice, Yellow capsicum
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Risotto Rice Balls

  • 1 cup Arborio rice , boiled
  • 1 small Yellow capsicum , finely chopped
  • 1 small Green capsicum , finely chopped
  • 2 tablespoons Fresh coriander leaves , finely chopped
  • to taste Salt
  • to taste Black pepper powder
  • 50 grams Parmesan cheese
  • 2 tablespo to coat Dried breadcrumbs
  • 15 grams Cheddar cheese
  • 15 grams Mozzarella cheese
  • 1/4 teaspoon Red chilli flakes
  • as required Refined flour slurry
  • for deep-frying Oil
  • to serve Fresh basil leaves
  • to serve Arrabbiata sauce

Method

  1. Take cooked Arborio rice in a mixing bowl, add yellow capsicum, green capsicum, coriander leaves, salt, and pepper powder. Grate 10 grams parmesan cheese into the bowl and mix with a spoon then mix well with your hand. Add breadcrumbs and knead into a soft dough.
  2. Grate cheddar cheese, 15 grams of parmesan cheese and mozzarella cheese onto a plate. Add red chilli flakes and mix well.
  3. Divide the cheese mixture into small equal portions and shape into balls.
  4. Divide the dough into equal portions. Flatten each portion and then shape into a katori, place a cheese ball in the centre, gather the edges together and shape into lemon-sized balls.
  5. Heat sufficient oil in a kadai.
  6. Take refined flour slurry in a bowl. Spread sufficient breadcrumbs on a plate
  7. Dip each ball in slurry, coat in breadcrumbs and set aside on a plate. Slide in each ball into hot oil and deep-fry till golden brown. Drain on absorbent paper.
  8. Arrange single basil leaves on a serving plate, place a deep-fried ball on each leaf and serve hot with Arrabiata sauce.