Fried Rice Balls
Tender rice meets creamy cheese: try the crispy fried rice balls from Spoonsparrow!
Ingredients
- 400 g risotto rice (Avorio or Vialone)
- 500 ml beef broth
- 3 tbsp butter
- 2 Eggs
- 50 g Parmesan
- 200 g mozzarella (or provatura cheese)
- oil (or clarified butter for frying)
- 100 g breadcrumbs
- Salt
- ground pepper
Instructions
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1.
Bring the beef broth and butter to a boil. Sprinkle in the rice and let it simmer gently until cooked, stirring frequently so it doesn’t stick. Transfer the rice to a bowl, gradually mix in the eggs and Parmesan. Season with salt and pepper. Let cool.
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2.
Cut mozzarella or provatura into small cubes. Scoop egg‑sized portions of rice with a spoon and flatten them in your hand. Place a few cheese cubes in the center, then shape the rice around the filling into a ball. Roll each ball in breadcrumbs and place on a plate. Repeat to make about 30 balls.
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3.
Heat plenty of oil or clarified butter in a pot. Fry the rice balls in batches until golden brown. Drain them on kitchen paper and serve immediately.
