LEMON PARMESAN RISOTTO BALLS
Steps:
- For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
- Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
- As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
- When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
- To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
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Muhammad Jahanzaib Khan
[email protected]These risotto balls are a great appetizer or side dish. They're easy to make and always a crowd-pleaser.
RACHEL LOVE
[email protected]I've made this recipe several times and it's always a hit. The risotto balls are crispy on the outside and creamy on the inside, and the lemon and Parmesan flavors are perfectly balanced.
Tasela Anointing
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Tamiru Wecheno
[email protected]These were amazing! I would definitely recommend this recipe.
Mehnaz Koosar
[email protected]I thought these were just okay.
Dagimawi Kibru
[email protected]These were a bit too bland for my taste.
Khalil shah
[email protected]So good! I will definitely be making these again.
Sajita Phaiju
[email protected]These were delicious! I made them for a party and they were a huge hit. Everyone loved the crispy coating and the creamy interior. I would definitely recommend this recipe.
Bolor Sergelen
[email protected]I thought these risotto balls were just okay. The flavor was good, but the texture was a bit too mushy for my liking. I think I would have preferred it if the rice had been cooked a little less.
Kumar Santos
[email protected]These risotto balls were a bit bland for my taste. I think I would have liked them better if I had added more lemon and Parmesan. The coating was also a bit too thick for my liking.
Mohammadsamsoor Tareen
[email protected]These were so easy to make and so delicious! I used arborio rice, which gave the risotto balls a nice chewy texture. The lemon and Parmesan flavors were subtle but present, and the crispy coating was the perfect finishing touch. I will definitely be
Gamal Madkour
[email protected]I loved the combination of flavors in these risotto balls. The lemon and Parmesan complemented each other perfectly, and the crispy coating added a nice touch. I would definitely recommend this recipe to anyone looking for a delicious and easy appeti
Amirzebkhan khan
[email protected]These risotto balls were a hit at my party! They were crispy on the outside and creamy on the inside, and the lemon and Parmesan flavors were perfectly balanced. I will definitely be making these again.