Fried Risotto Balls From Calabria

This fried risotto balls recipe is not Arancini, these are gluten-free fried saffron risotto bites with no breadcrumbs and no fillings. It is a less known authentic Italian recipe from Calabria.

Jump to:

• Difference between risotto balls and Arancini
• How easy is this recipe
• Ingredients
• Deep frying vs air frier
• Make the risotto
• Shortcut: boil the rice
• Make the risotto balls
• How to serve them
• What rice to use for risotto
• My prefered brand for Risotto Rice
• Other fancy ways to serve risotto
• 📋 Fried Risotto Balls From Calabria

Difference between risotto balls and Arancini

No, this recipe is not about Arancini, it is a much-simplified version of it and they are served differently.

They are both risotto balls deep fried in oil, but the main differences are:

the Arancino:

• Is bigger in size,
• the rice can be seasoned with tomato sauce (also called Suppli) and/or mixed with other vegetables like peas or eggplants
• it is coated with breadcrumbs
• it is filled with cheese and/or meat
• it can be served as a snack or as a starter

You can find the recipe for Arancino HERE.

the fried risotto balls:

• are small, the size of a bite
• they have no filling nor coating
• they are made with saffron risotto
• the can be served as an aperitif (not as a starter) or in a consomme

How easy is this recipe

This recipe is much easier than the Arancino.

No filling, no coating, just frying.

It was my Aunt Clementina’s specialty once she hit her 90s.

She was an excellent cook, but at that age, she couldn’t make any complicated recipes.

So she would bring these fried risotto balls at our family reunions, to the delight of us all.

During the year they were served as an aperitif while waiting for everyone to arrive.

Those who volunteered to pick up my Aunt Clementina were safe, the latecomers had no chance of finding any left.

At Christmas, these fried risotto bites were served in a beef consomme as a primo piatto.

The consomme was served in cups and the rice balls on aside paired with small meatballs for everyone to add to the broth just before eating it.

Ingredients

First, we need to make a risotto with saffron, also called Risotto alla Milanese. Saffron has a very delicate flavor that well combines with broth, especially beef.

You could use a simple risotto or just boiled risotto rice, but the flavor and the consistency will not be the same.

The ingredients to use are very simple.

• Shallot: more delicate flavor than an onion
• Butter: you cannot make a risotto otherwise. The butter gives a distinctive flavor to the risotto and should not be substituted with oil
• Parmesan: you could substitute Parmesan with Pecorino but Parmesan has a sweeter flavor that goes well with saffron.
• Carnaroli rice: you really need to use risotto rice for this recipe, other rice will not do well. The basmati rice will not stick together and the balls will break apart once in the frier. Sushi rice will be too mushy. More about rice is below.
• Stock: I cannot stress enough how much better is the homemade stock compared to the canned or the cube. Better not only for flavor but also consistency. In this recipe, I use brown beef stock but you can use chicken stock or vegetable stock. You can find the recipes on how to make the stocks in the pressure cooker in the links above.
• Saffron: it really adds to the flavor so I wouldn't skip this ingredient. You can buy the powder or the stem. Infuse it in the stock while it warms up on the stove.

Once the risotto is ready, it has to rest and come down to room temperature.

In fact, if you add the eggs when the risotto is still warm, the eggs will cook with the steam from the rice and the balls will not hold together.

To the rice you will have to add 2 more ingredients:

• More Parmesan: it adds such a nutty flavor to the balls
• Eggs: I normally use 2 eggs for 1 lb - 500 g of rice, however, if you see that the balls are not holding together you can add an extra egg. If you decide to shortcut by boiling the rice instead of making a risotto, I would recommend adding an extra egg.

Deep frying vs air frier

I am sure someone will ask: can I make them on an air-fryer?

Maybe, I don't know.

Since this recipe is for a special occasion, I rather fry them regularly.

I don't always indulge and when I do I am not compromising.

If you don't have a deep fryer, I would suggest  Magimix Pro 350 °F - Fryer and T-Fal FR8000 Deep Fryer for USA

Because of their rectangular shape, they are easy to clean and store.

You can find out more about it and more fried recipes here: Deep Fryer

Make the risotto

1. Infuse saffron into the chicken stock. Keep the stock warm
2. Stir fry the shallot with butter at very low heat, the shallot should not burn.
3. Once the shallot becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
4. Proceed to cook the risotto. The rice should be continually stirred and stock added regularly 1 or 2 ladles at a time.
5. Cook for 15 minutes (check the time on the rice package).
6. Once cooked remove from the heat and add a tablespoon of butter and parmesan cheese.
7. You can store it covered in the fridge overnight

Shortcut: boil the rice

If you are overwhelmed and you need a shortcut you can boil the rice instead of making a risotto.

However, since you can make the risotto the day before try not to use this shortcut.

If you never made risotto before and you need more detailed information you can read the article: How to make the perfect risotto

However, if you really need to save time and risotto is way too long to make for you, I would recommend proceeding as following:

• Add all the stock at once and boil the rice for 15 minutes until the stock is completely absorbed.
• Keep it covered and add hot water if necessary.
• If the rice is watery, drain the excess water.
• Add an extra egg when you make the balls

Make the risotto balls

1. Let it cool down at room temperature.
2. Add the eggs, more parmesan cheese, and mix until it is all combined
3. Prepare a small bowl filled with warm water to keep the palm of your hand wet. It will help to make smooth balls
4. Roll the rice into small balls

4. Deep fry them until golden
5. Lay them on kitchen paper to absorb the excess oil

How to serve them

1. They can be served immediately as an aperitif at room temperature, or warm up in the oven for 10 minutes.
2. They can be served in a Consomme, however, they should be added at the last minute so they keep crispy. Serve the Consomme in cups and pass the rice balls in a separate serving bowl for guests to help themselves.

Other fancy ways to serve risotto

If you are interested in other fancy ways to serve risotto at a formal dinner party, here are some more recipes:

• How to make the best risotto
• Champagne Risotto Served In A Parmesan Wheel
• Rice Arancini Recipe Gluten Free and Vegetarian
• Vegetarian Rice Timbale

More recipes to make with risotto rice:

• Paella
• Baked rice
• Italian Rice Stuffed Tomatoes

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