Risotto Cheese Balls with Truffle Honey
Presented by Joan Donatelle, FoodE Expert, November 29, 2013, on WCCO-TV
- 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
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