These crispy Italian risotto bites are a delightful twist on the classic rice balls, featuring a creamy risotto center and a golden, crunchy exterior.
Heat the butter in a large saucepan over medium heat and sauté the onion and garlic until softened.
Ensure the onion is finely chopped to blend well into the risotto.
Add the arborio rice to the saucepan and stir to coat it with the butter.
Toasting the rice enhances its nutty flavor.
Pour in the white wine and cook until it is mostly absorbed.
Stir constantly to prevent the rice from sticking.
Gradually add the chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
This step requires patience to achieve the creamy texture of risotto.
Stir in the parmesan cheese, salt, and black pepper, then let the risotto cool completely.
Spread the risotto on a baking sheet to cool faster.
Shape the cooled risotto into 1-inch balls, inserting a cube of mozzarella into the center of each.
Dampen your hands with water to prevent the risotto from sticking.
Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
Use one hand for wet ingredients and the other for dry to keep the process tidy.
Heat the vegetable oil in a deep fryer to 350°F (175°C) and fry the risotto balls in batches until golden brown.
Avoid overcrowding the fryer to maintain the oil temperature.
Drain the fried risotto balls on paper towels and serve warm.
Serve with marinara sauce for dipping.
