Skip to Content
Enter
Recipes
Appetizers

Cheese Stuffed Risotto Balls

Transform creamy Riceland risotto into irresistible Cheese Stuffed Risotto Balls! Crispy on the outside and gooey on the inside, these bite-sized delights are perfect for entertaining or as a decadent snack. Each ball is stuffed with melty cheese, coated in breadcrumbs, and fried to golden perfection. Whether served with marinara sauce for dipping or enjoyed on their own, these risotto balls are a crowd-pleaser that will elevate any gathering or meal.

Time
1hr
Ingredients
10
Servings
10
Products

Servings

12

Ingredients

10

Cook Time

45 miunutes

Product used:

Long-Grain White

Difficulty

Moderate

Ingredients:

  • 2 Tbsp olive oil
  • 1 small sweet onion, finely diced
  • 1 cup Riceland white rice
  • 2 cups chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 8 oz. mozzarella cheese, cubed
  • 2 cups breadcrumbs
  • 1 cup canola oil
  • Parsley for garnish
  • Marinara or pesto sauce for dipping

Instructions:

  1. In a skillet, over medium heat, saute onion in olive oil until soft and translucent.
  2. Add rice and saute another 1-2 minutes, until rice is golden brown.
  3. Add chicken broth in 1/2 cup increments, stirring well and letting fully absorb before adding more.
  4. Once rice is soft, liquid has absorbed and created a sauce-like texture that coats the back of a spoon, remove from heat, add parmesan cheese, and cool. (You can loosely cover and refrigerate overnight as well) Once cool, the rice mixture should be thick and sticky.
  5. Cut mozzarella cheese into 1/2" cubes.
  6. Roll rice mixture into 2" balls and wrap around a cube of mozzarella.
  7. Roll balls in breadcrumbs and set aside.
  8. In a deep skillet or pot, heat canola oil over medium-high heat. You can drop a small pinch of breadcrumbs in the oil and when it bubbles and rises to the top, then your oil is ready.
  9. Once oil is ready, fry balls until golden on all sides. Usually 3-5 minutes on each side.
  10. Remove from oil and drain on paper towel.
  11. Garnish with parsley and serve with marinara or pesto sauce for dipping.