Goat cheese stuffed risotto balls
This recipe is a great way to use leftover risotto rice. Goat's cheese is used to stuff risotto balls, then pan-fried to perfection. Serve as a side dish or nibble.
Ingredients
Makes: 10
- 150g dry flavoured risotto
- 115g goat's cheese
- 1 tablespoon olive oil
Method
Prep:10min ›
Cook:40min ›
Extra time:1hr cooling ›
Ready in:1hr50min
- Prepare risotto according to packet directions. Chill in the fridge at least 1 hour, until cooled.
- Roll risotto into 5cm mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls.
- In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on kitchen paper and serve hot.
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Reviews & ratings
Average global rating:
(13)
Reviews in English (10)
different,but pleasant. Bit difficult to fry them evenly,but tasty. Need bit more goats cheese for me. - 16 Apr 2012
it's really good even thought i've made some minor changes in the original recipe, like cooking the arborio in saffron chiken stock and seassoning the goat with a sprinkle of dill and some oyster sauce - 06 Feb 2003 (Review from Allrecipes US | Canada)
After rolling ingredients freeze for about 15 minutes. Dip in milk and egg mixture roll in Panko Bread crumbs and allow them to sit on a rack with something under the rack to catch the crumbs falling away for about 5 minutes. This will help to cut down on the moisture so the bread crumbs will not break away while frying. - 23 Sep 2009 (Review from Allrecipes US | Canada)