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Risotto Rice Balls
| 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
- 1 cup Arborio rice, boiled
- 1 small yellow capsicum, finely chopped
- 1 small green capsicum, finely chopped
- 2 tablespoons finely chopped fresh coriander leaves
- Salt to taste
- Crushed black peppercorns to taste
- 3 tablespoons grated parmesan cheese
- 2 tablespoons dried breadcrumbs + for coating
- 1 tablespoon grated cheddar cheese
- 1 tablespoon grated mozzarella cheese
- ¼ teaspoon red chilli flakes
- 1 ½ tablespoons cornflour
- Oil for deep-frying
- Arrabiata sauce for serving
- Fresh basil leaves for serving
Method
- Mix together Arborio rice, yellow capsicum, green capsicum, coriander leaves, salt, crushed peppercorns and 2 tablespoons grated parmesan cheese in a bowl. Add breadcrumbs and knead into a soft dough.
- Mix together cheddar cheese, remaining parmesan cheese, mozzarella cheese and chilli flakes in another bowl. Divide the mixture into equal portions and shape into small balls.
- Divide the dough into equal portions. Flatten each portion, place a cheese ball in the centre and shape into lemon-sized balls.
- Mix together cornflour and 2-3 tablespoons water to make slurry.
- Dip each ball in slurry, coat in breadcrumbs and set aside.
- Heat sufficient oil in a kadai. Deep-fry the balls till golden brown. Drain on absorbent paper.
- Serve hot with Arrabiata sauce and basil leaves.
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