How to make Risotto Rice Balls -

Risotto mixture shaped into balls, stuffed with cheese and deep fried to perfection

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Arborio rice (आरबोरिओ राइस), Yellow capsicum (पीली शिमला मिर्च )

Cuisine : Fusion

Course : Snacks and Starters


Risotto  Rice  Balls

Risotto Rice Balls Recipe Card

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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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MasterChef Sanjeev Kapoor

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.