Jamie Geller's Recipe for Fried Risotto Balls with Marinara Dipping Sauce. You can also use this recipe for any leftover risotto and turn it into these risotto balls. This recipe is meat so you will have to use a parve or meat version, but you can always leave out the chicken and leave it plain or stuff a piece of cheese inside if your risotto is dairy.
- Cook Time
- Prep Time
- 6 - 12 ServingsServings
- 1 tablespoon olive oil
- 3/4 cup arborio rice
- 2 1/4 cups Manischewitz All Natural Chicken Broth
- 1 cup cooked shredded chicken
- 2 large eggs
- 1 tablespoon hot sauce (optional)
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- freshly ground black pepper
- 1/2 Teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1 cup seasoned bread crumbs
- Vegetable oil for frying
- 2 cups marinara sauce
- Heat oil in a medium saucepan and add rice. Cook 1 minute and stir to coat in oil. Add stock 1/2 cup at a time, stirring constantly and allowing liquid to fully absorb before adding next addition. Continue until all stock is used and rice is tender, about 30 minutes. Set aside to cool completely.
- In a large bowl, add rice, chicken, eggs, hot sauce, paprika, salt, pepper, marjoram and basil. Stir well to combine all ingredients. Chill mixture for 30 minutes.
- Heat oil in a large saucepan to 375F on a deep fry thermometer. Form mixture into 1 1/2-inch golf ball size balls with hands, packing very tightly. Roll in bread crumbs and shake off excess. Carefully place in hot oil and fry about 5 minutes, moving around to fry to dark golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining balls until all are fried. Serve with marinara sauce for dipping.