Either prepare your Risotto or use leftover Risotto (if there is such a thing) and add 2 cups of shredded cheddar cheese, 1/2 cup breadcrumbs and combine. If the recipe isn’t sticky enough, add another 1/2 cup parmesan cheese as an additional binder. NOTE: if you are preparing your Risotto fresh, make sure you let it cool down before adding the cheddar cheese so it does not melt into the mixture. The goal is to melt that oooeeeyyy gooooeeeyyy goodness while bathing in the vegetable oil.
Turn on your deep fryer and set the temp to 375 degrees. My deep fryer happens to be my favorite gift of all time! If you do not have one, no prob! Simply fill a deep pot about halfway full with vegetable oil, just enough to cover your Risotto Balls when frying. Turn your heat to medium(ish) and test your oil to see if the temp is high enough by adding a few breadcrumbs, if they start to sizzle and float on top you are good to go.
On a shallow plate, I use the lid of an old storage container, combine 1/2 cup of breadcrumbs, garlic powder to taste, pepper to taste and 1/2 cup parmesan cheese to make the coating for the Risotto Balls.
Take a handy dandy ice cream scoop (so versatile) and scoop up your first Risotto Ball and form it into a perfect delicious ball.
Roll, roll, roll your ball gently down…oh wait, gently in the breadcrumb mixture to coat. Place aside on a plate and repeat.
Ever so gingerly place your Risotto Balls into the nice hot vegetable bath and fry until desired crispiness about 5 minutes.
Remove your Risotto Balls after their vegetable oil bath onto a plate lined with paper towels and sprinkle them with a little salt while they are nice and warm. Place them Lovingly on some warm marinara sauce and sprinkle with a little more parmesan cheese to taste and ENJOY!!!
