Risotto formed into balls, coated in breadcrumbs and baked.
Servings 12 Balls
- 600g (3 cups) Cooked and Chilled Risotto *SEE NOTE 1
- 2 eggs, beaten
- 35g (1/4 cup) flour
- 80g (1 1/2 cups) Panko Breadcrumbs *SEE NOTE 2
Pre heat oven to 180c / 350F and line baking tray with baking paper / silicon mat.
OPTIONAL (to achieve a more golden look to your balls) Place breadcrumbs on a baking tray, spray with oil and bake on the top shelf for around 5 - 10 mins (until golden)
Place flour in a dish, beaten egg in another and the breadcrumbs on a flat plate.
Roll risotto into balls (mine were approx. 1 1/2 tbsp each)
Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
Place on baking tray, lightly spray with olive oil and cook until golden and heated though out. (Approx. 20 mins)
Make sure to your risotto is properly chilled and was made with an Italian variety of rice that has the correct starches to produces a creamy texture when cooked. Arborio, Vialone Nano and Carnaroli are the most common varieties.
If serving to a baby make sure the risotto was made using homemade stock or baby stock/low salt stock.
- I personally feel panko breadcrumbs produce the best result in this recipe. However you can substitute them with dried breadcrumbs.