Deck the Halls with Balls of Risotto

I often find myself naming foods based on their shape. It makes sense to me, but at times makes the food sound less appetizing. For example, we made “Risotto Balls” before we knew they had a name; Arancini.

My best friend, Jenny, and I love Stoney River. We love their “Stoney Balls”. Our favorite bartender of all times , Ken, HATES when we call them that. “They are Stone Pups”, Ken tells us. I guess people like to use words like “pups”, “fritters”, “bites”, etc for things that are round. Where did the love for shape descriptors go?

Have fun, and try some variations.  Blake loves jalapeno and ham filled Risotto Balls with a pineapple cheddar sauce.  You can also make them any shape you want.


Serves 6 (appetizer)

Total Price- $4.23

Total per Person- $0.71

Average Retail Price- $11.29

Total Savings- $7.06

Fried Risotto Balls

1 cup Arborio rice

2 ½ cups chicken stock

½ cup milk

2 tbsp butter

1 tbsp oil

½ cup ricotta cheese

¼ cup sour cream

¼ cup mozzarella cheese

¼ cup Parmesan cheese

1 tsp pepper, garlic powder, oregano

3 cups of oil (olive or olive mixture preferred)

2 eggs

2/3 cup Italian bread crumbs

1/3 cup Panko bread crumbs

½ cup marinara sauce

1. Heat chicken stock and milk to medium heat in a saucepan.

2. Heat butter and 1 tbsp oil to medium-high heat in a large sauté pan.

3. Add Arborio rice to the butter and oil and stir to evenly coat and roast for 2-3 minutes.

4. Add 1 cup of the chicken/milk broth to the rice, bring to a simmer, and stir often until

most of the broth is absorbed into the rice.

5. Repeat with the remaining 2 cups of broth, adding 1 cup at a time and stirring until the

rice has soaked it up.

6. After all of the broth is soaked up the rice should be a rich, creamy texture.

7. Remove the rice from heat and place into a large mixing bowl.

8. You can add the fillings/seasonings that you like at this point.  I will give you the

recipe for a great cheesy risotto ball.

9. Add ricotta, sour cream, mozzarella, Parmesan, pepper, salt, garlic powder, oregano

and mix together while the mixture is hot.

10. Taste the mixture and season to taste.

11. Refrigerate mixture until cold and setup. (Roughly 2 hours)

12. This mixture can be stored for up to 5 days and used to make Risotto Balls as needed.

13. Heat 3 cups of oil in a medium saucepan to high heat.

14. Combine the breadcrumbs and Panko breadcrumbs with a pinch of salt, pepper, and

preferred seasonings.

15. Beat the eggs and set aside.

16. Roll the cold rice mixture into balls roughly 1 ¾ inch diameter.  (The size of a plum)

17. Roll the balls into the egg mixture, and then in the breadcrumb mixture and evenly

coat with breadcrumbs.

18. Place the risotto balls into the hot oil and fry until a dark/golden brown.

(Roughly 5-8 minutes.)

19. Serve immediately with heated marinara sauce or sauce of choice.

20. Enjoy!

Sales used in this recipe:

Olive Oil (Publix BOGO $9.99 for 2)

Ricotta Cheese ($0.75 manufacturers coupon, doubled at Publix making it $0.29)


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