Skip to Content
Product Recall: Red Onions from USA Read More
Level
very easy
Marinate Time
360 min
Prep Time
10 min
Cooking Time
360 min
Total Time
435 min
Makes
16 pieces

Ingredients

2 cups
reduced sodium chicken broth
500 mL
2 tbsp
olive oil
30 mL
1
onion, finely diced
1 cup
Arborio rice
250 mL
1/2 tsp
each salt and pepper
2 mL
1 cup
dry white wine
250 mL
1/3 cup
basil pesto
75 mL
1/2 cup
grated Parmesan cheese
125 mL
1 1/2 oz
provolone cheese, cut into 16 cubes
45 g
1/3 cup
all-purpose flour
75 mL
2
eggs, beaten
3/4 cup
dry breadcrumbs
175 mL
4 cups
vegetable oil for frying (approx.)
1 L

Directions

Step 1
Add broth and 1 cup (250 mL) water to saucepan; bring to a simmer. Reduce heat to low. Keep broth covered and hot.
Step 2
Heat oil in large skillet over medium heat. Cook onion about 5 min. until softened. Stir in rice, salt and pepper until coated; cook about 2 min. Add wine and stir constantly until rice absorbs most of the wine. Reduce to medium-low heat. Add hot broth mixture 1 cup (250 mL) at a time. Stir until rice absorbs most of the broth before adding next cupful. Cook, 25 to 30 min. until rice is creamy, cooked through and tender but still firm to the bite. Stir in pesto. Scrape risotto mixture onto baking tray to cool to room temperature. Cover and refrigerate at least 6 hr. or overnight.
Step 3
Stir Parmesan cheese into chilled risotto mixture. Roll scant 1/4 cup (60 mL) portions of risotto mixture into balls. Use thumb to create an indent in centre of each ball. Place a cube of provolone in the indent and re-roll to enclose cheese. Make 16 balls. Coat each ball in flour, dip in beaten eggs, then roll in breadcrumbs. Place on parchment-lined baking sheet.
Step 4
Meanwhile, heat oil (2 to 3 in. deep) in large saucepan over medium-heat until it reaches 375°F (190°C) on instant-read thermometer. Working in batches, use a slotted spoon or fry basket to carefully lower risotto balls into oil. Fry 2 to 3 min. until golden brown. Transfer risotto balls to paper towel-lined tray or platter. Let stand 5 min. Serve warm or at room temperature.

Tip

Substitute basil pesto with sundried tomato or olive pesto.
Substitute provolone cheese with fontina or mozzarella.
To make ahead, fry risotto balls and refrigerate, then reheat in low oven.
To keep vegetarian, substitute chicken broth with vegetable broth.
Serve with warm marinara sauce for dipping.

Rate

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1 risotto ball):
Calories:
240
Fat:
17
Saturated Fat:
2
Carbs:
17
Fibre:
1
Sugar:
1
Cholesterol:
30 mg
Protein:
6
Sodium:
330 mg
Potassium:
0