About this recipe: A wonderful way to serve risotto. Risotto is cooked with ham and peas, then formed into balls stuffed with mozzarella, before being breaded and deep-fried.
These freeze well before or after frying. Fry frozen uncooked rice balls as in step 4. For already fried, reheat in a preheated 180 C / Gas 4 oven for 20 to 25 minutes.
very nice, a little fiddly, but worth the result, absolutely delicious. My young children loved them, although not the healthiest dish,they enjoyed the treat - 06 Oct 2012
Ive just made the risotto and it is so yummy! i used ready made veggie stock! also used shallots and a few cloves of garlic instead of what was recommended. i didnt use wine either. i dont think you actually need it as the stock is enough. looking forward to making the balls later once it all cools down! - 12 Nov 2011
The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, these are exceptional. Truly restaurant-quality. I eliminated the peas and didn't miss them (this probably makes it easier to shape the balls). Don't be concerned about the overwhelming flavor of the parmesan-risotto mixture, it's just right once the balls are battered and cooked. The oil I used to cook the balls didn't cover them, so I fried them for about 3-4 minutes on one side and then flipped. The less handling, the better. And they reheat beautifully in the oven to boot! - 09 Sep 2005 (Review from Allrecipes US | Canada)