How to make Risotto Rice Balls -
Risotto mixture shaped into balls, stuffed with cheese and deep fried to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Arborio rice (आरबोरिओ राइस), Yellow capsicum (पीली शिमला मिर्च )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Risotto Rice Balls checkout Oat Crusted Tomato Arancini, Risotto Rice Balls, Arancini - SK Khazana. You can also find more Snacks and Starters recipes like Kumbh Shaslik Keema Roll Fish Sticks Corn Capsicum Vada
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 : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Risotto Rice Balls Recipe
Arborio rice , boiled 1 cup
Yellow capsicum , finely chopped 1 small
Green capsicum , finely chopped 1 small
Fresh coriander leaves , finely chopped 2 tablespoons
Salt to taste
Black pepper powder to taste
Parmesan cheese 50 grams
Dried breadcrumbs 2 tablespo to coat
Cheddar cheese 15 grams
Mozzarella cheese 15 grams
Red chilli flakes 1/4 teaspoon
Refined flour slurry as required
Oil for deep-frying
Fresh basil leaves to serve
Arrabbiata sauce to serve
Method
Step 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.
Step 2
Grate cheddar cheese, 15 grams of parmesan cheese and mozzarella cheese onto a plate. Add red chilli flakes and mix well.
Step 3
Divide the cheese mixture into small equal portions and shape into balls.
Step 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.
Step 5
Heat sufficient oil in a kadai.
Step 6
Take refined flour slurry in a bowl. Spread sufficient breadcrumbs on a plate
Step 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.
Step 8
Arrange single basil leaves on a serving plate, place a deep-fried ball on each leaf and serve hot with Arrabiata sauce.
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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 www.sanjeevkapoor.com 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.
