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Risotto Cheese Balls with Truffle Honey

Posted by Joan Donatelle, FoodE Expert at Byerly’s St. Louis Park
Monday, January 13, 2014

You don’t need to be a chef to cook like one. Finding simple, delicious recipes is the trick for anyone looking to wow those party guests or impress the in-laws.

My risotto cheese balls take less than 10 minutes to make and look fantastic paired with a tray of olives and savory cheeses.

Rissotto Cheese Balls with Truffle Honey  


  • 3 cups cooked Arborio rice (or leftover risotto)
  • 1/3 pound Cablanca goat Gouda cheese, 1/4 inch cubed
  • 1 egg, beaten with a fork
  • 1 cup Panko bread crumbs
  • 1 cup canola oil
  • Flaked sea salt (to taste)
  • 1/2 cup honey
  • 1 teaspoon truffle oil

Measure about 1/8 cup of risotto. In your palm, make a flattened disc. Put the cheese cube in the center. Wrap the rice around the cube of cheese to form a ball. Roll the rice ball in the egg and then in the Panko bread crumbs. Repeat until all of the balls are formed.

Heat the oil in a medium fry pan over medium high heat. Fry 3 to 4 balls at a time. Cook until golden brown. Allow to drain on a paper towel. Sprinkle with a pinch of flaked sea salt. Continue until all of the risotto balls are fried.

In a small bowl, mix together honey and truffle oil. Arrange fried risotto balls on a serving plate and drizzle with truffle honey.

Amount: 24 appetizer balls

View this recipe being prepared on WCCO news >

Tags: appetizer

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