Risotto Rice Balls In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

Risotto mixture shaped into balls, stuffed with cheese and deep fried to perfection.

RISOTTO RICE BALLS

Ingredients

1 cup Arborio rice, boiled
1 small yellow capsicum, finely chopped
1 small green capsicum, finely chopped
2 tablespoons finely chopped fresh coriander leaves
Salt to taste
Crushed black peppercorns to taste
3 tablespoons grated parmesan cheese
2 tablespoons dried breadcrumbs + for coating
1 tablespoon grated cheddar cheese
1 tablespoon grated mozzarella cheese
¼ teaspoon red chilli flakes
1 ½ tablespoons cornflour
Oil for deep-frying
Arrabiata sauce for serving
Fresh basil leaves for serving

Method

1. Mix together Arborio rice, yellow capsicum, green capsicum, coriander leaves, salt, crushed peppercorns and 2 tablespoons grated parmesan cheese in a bowl. Add breadcrumbs and knead into a soft dough.
2. Mix together cheddar cheese, remaining parmesan cheese, mozzarella cheese and chilli flakes in another bowl. Divide the mixture into equal portions and shape into small balls.
3. Divide the dough into equal portions. Flatten each portion, place a cheese ball in the centre and shape into lemon-sized balls.
4. Mix together cornflour and 2-3 tablespoons water to make slurry.
5. Dip each ball in slurry, coat in breadcrumbs and set aside.
6. Heat sufficient oil in a kadai. Deep-fry the balls till golden brown. Drain on absorbent paper.
7. Serve hot with Arrabiata sauce and basil leaves.

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Cuisine - Fusion

Course - starter

Dish - starter