Ingredients:

  • 1.5 cups (300g) Arborio or Carnaroli rice
  • 3 cups (720ml) Low-sodium vegetable or chicken stock
  • 1/2 cup (120ml) Dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 small shallot, finely minced
  • 2 tbsp (28g) Unsalted butter
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/2 tsp Sea salt
  • 4 oz (115g) Fresh mozzarella, cut into 1/2-inch cubes
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (65g) All-purpose flour
  • 2 large eggs, beaten
  • 1 tbsp extra virgin olive oil (in a spray mister)
  • 1 cup (240ml) marinara sauce
  • 1 tsp balsamic glaze
  • 1 pinch red pepper flakes

Instructions:

  1. Sauté the minced shallot in 1 tbsp of olive oil over medium heat until translucent and fragrant. Add the Arborio rice and toast for 2 minutes until the edges are see through.
  2. Pour in the white wine and stir constantly until the liquid is fully absorbed. This initial hit of acid is what makes the rice taste vibrant rather than just salty.
  3. Add the stock 1/2 cup at a time, stirring frequently. Wait for each addition to be absorbed before adding the next. Continue this for about 18-20 minutes until the rice is tender but still has a slight bite.
  4. Remove from heat and stir in the butter, Parmesan, and salt. Spread the mixture onto a large baking sheet in a thin layer. Note: Spreading it out is crucial; it needs to cool completely (at least 1 hour) to become workable.
  5. Once the rice is cold, scoop about 2 tablespoons of risotto and flatten it in your palm. Place one mozzarella cube in the center and wrap the rice around it, rolling it into a tight ball. Repeat until you have 24 risotto balls.
  6. Set up your station: Bowl 1 (flour), Bowl 2 (beaten eggs), Bowl 3 (Panko). Roll each ball in flour, dip in egg, and finally coat thoroughly in Panko. Note: Press the Panko gently into the rice to make sure it sticks.
  7. Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Lightly spray the balls with olive oil. Bake for 20 minutes or air fry for 12 minutes until the exterior is deep golden and the crust feels firm.
  8. While the balls cook, warm the marinara sauce with the balsamic glaze and red pepper flakes. Serve the homemade risotto balls hot with the sauce on the side for the ultimate experience.