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Risotto & Ricotta Balls

Cummulative Rating

Servings
Makes 10-12 servings.
Difficulty
Medium

Ingredients

2 Tablespoons extra-virgin olive oil, plus more for frying
2 shallots, minced
1-1/4 cup arborio rice
1/4 cup dry white wine
4 cups gf Chicken Stock or water
3 teaspoons chopped thyme
1 teaspoon chopped oregano
Zest of 1/2 lemon
Salt and freshly ground black pepper
1/2 cup ricotta cheese
2 Tablespoons Parmigiano Reggiano cheese, grated
Dash of hot red pepper flakes
Gf flour for dredging
2 large eggs, lightly beaten
1 cup gf bread crumbs (finely ground)

Directions

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the rice and stir over medium high heat until the rice is coated with oil and sizzling. Stir in the wine and simmer, stirring frequently, until the wine is completely absorbed. Add the chicken stock or water and bring to a boil. Simmer over medium low heat, stirring frequently, until the liquid is absorbed and the rice is al dente, about 20 minutes. Spread the rice out on a sheet of wax paper to let cool. When cool, transfer the rice to a bowl and stir in the herbs and lemon zest. Season to taste with salt and freshly ground black pepper.

In a small bowl, stir the ricotta cheese, Parmigiano Reggiano cheese and hot red pepper flakes together. Season to taste with salt and freshly ground black pepper.

Put about 1/2 cup of gf flour in a shallow dish. In another shallow dish place the lightly beaten eggs. And in a third dish put the gf bread crumbs. Place about 2 tablespoons of the risotto into the palm of your hand (keep your hands moistened with water to prevent it from sticking to your hands). Make an indentation in the center of the risotto and fill it with about 1 teaspoon of the ricotta mixture. Fold the rice around the filling to enclose it into a ball shape. Repeat this process with the remaining risotto and ricotta mixture.

In a medium saucepan heat about 2 inches of olive oil to 300°F. Set a rack over a large baking sheet. Dredge the risotto ball in the gf flour, shaking off any excess. Dip the balls into the egg, then coat with the gf bread crumbs. Deep-fry the risotto balls, about 4-5 at a time, turning throughout so they are cooked all over, about 2 minutes total. Remove the risotto balls from the hot oil with a slotted spoon and let drain on the rack. Serve hot or warm.

Tips

You can make portions of this recipe ahead of time. The uncooked risotto balls can be refrigerated overnight. Bring to room temperature before frying. You can also prepare the whole recipe a day ahead and reheat in the oven before serving.

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Posted Date: 1/9/2013

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