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Home » Recipes » Rice

Fried Risotto Balls From Calabria

Published: Oct 9, 2021 · Modified: Feb 28, 2022. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
fried rice ball not arancini

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.
ingredients for the risotto

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.
ingredients for the balls

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

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
Step by step making the risotto

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
make the balls
  1. Deep fry them until golden
  2. 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.
How to serve the risotto balls

What rice to use for risotto

You cannot make risotto with any rice. You have to use a specific rice grain that will make the risotto creamy while remaining firm. The best rice to use is Carnaroli, second-best Arborio.

The rice brand is very important, like pasta. If you don't use the right brand you risk having a mushy tasteless risotto.

Yes, it did happen to me and you can find out more if you listen to my Podcast interview on Dishing with Delishes.

Porcini risotto on a fork

My prefered brand for Risotto Rice

If you use the rice from ‘Riso Gallo’ you can be sure of your success. (affiliate link)

They are one of the oldest Italian rice producers and the largest producer in Europe. They have been operating since 1856, and their rice is available in most European supermarkets.

Riso gallo 5_1_1

They offer a wide variety of rice, however, if you are planning to make a “Signature Risotto” you need to use Carnaroli Grand Riserva, produced to very high standards to ensure a perfect result each time.

Riso Gallo Carnaroli

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

If you are making the Fried Risotto Balls, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Fried rice balls

📋 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.
Prep Time 15 minutes
Cook Time 45 minutes
⏲️Total Time 1 hour
Servings: 8 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

For the risotto

  • ¼ cup butter
  • 1 shallot
  • 17 oz Carnaroli rice Riso Gallo
  • 5 cup homemade stock (chicken or vegetable stock)
  • 1 package saffron
  • ¼ cup freshly grated Parmesan
  • 1 tablespoon butter

Making the balls

  • ¼ cup freshly grated Parmesan
  • 2 fresh eggs add 1 egg if you are just boiling the rice
  • vegetable oil for frying
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Equipment

  • Deep Fryer
  • All-Clad Sauce Pan 3-Quart
  • Wooden Turner Set
  • All-clad small pot
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Instructions

Make the risotto

  • Infuse saffron into the chicken stock.
    1 package saffron, 5 cup homemade stock
  • Stir fry the shallot with the butter at very low heat, the shallot should not burn.
    ¼ cup butter, 1 shallot
  • 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.
    17 oz Carnaroli rice
  • Keep the stock warm
  • Proceed to cook the risotto. The rice should be continually stirred and stock added regularly 1 or 2 ladles at a time.
  • Cook for 15 minutes (check the time on the rice package).
  • Once cooked remove from the heat and add a tablespoon of butter and parmesan cheese.
    ¼ cup freshly grated Parmesan, 1 tablespoon butter

Make the risotto balls

  • Let it cool down at room temperature. You can store it covered in the fridge overnight
  • Add the eggs, more parmesan cheese, and mix until it is all combined
    ¼ cup freshly grated Parmesan, 2 fresh eggs
  • Prepare a small bowl filled with warm water to keep the palm of your hand wet. It will help to make smooth balls
  • Roll the rice into small balls
  • Deep fry them until golden
    vegetable oil for frying
  • Lay them on kitchen paper to absorb the excess oil

How to serve them

  • They can be served immediately as an aperitif, or warm up in the oven for 10 minutes.
  • You can also add them in a Consomme at the last minute

Video

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Notes

  • You can make the risotto the day before and let it rest overnight in the fridge
  • As a shortcut you can boil the rice in the stock instead of making a risotto, however, the taste of the rice balls will be bland
    • 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.
  • Better to slightly overcook the risotto so the rice stick together
  • Add one egg is the rice comes apart

Nutrition

Calories: 329kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 768mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg
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More Rice

  • The Perfect Carnaroli Risotto Recipe
  • Traditional Lemon Shrimp Risotto
  • Scallops And Risotto With Peas And Bacon
  • Champagne Risotto Served In A Parmesan Wheel
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Reader Interactions

Comments

  1. Kristina @ Love & Zest

    August 30, 2017 at 3:07 pm

    5 stars
    These sound amazing! I love your step by step pictures! Those are always so helpful!

    Reply
  2. Rebecca

    August 30, 2017 at 3:17 pm

    5 stars
    these look great! I love the idea of using up risotto or other rice for them! yum

    Reply
    • Laura

      September 02, 2017 at 4:37 am

      thank you Rebecca

      Reply
  3. Jagruti

    August 30, 2017 at 3:31 pm

    5 stars
    Really nice and easy recipe and perfect for children's parties, thank you for sharing.

    Reply
    • Laura

      September 02, 2017 at 4:37 am

      you are welcome

      Reply
  4. Emily

    August 30, 2017 at 3:39 pm

    5 stars
    I adore arancini although I've never made them like this before. I usually dip them in egg then breadcrumbs, these are so simple I'm definitely trying this next time!

    Reply
    • Laura

      September 02, 2017 at 4:36 am

      Yes Emily, I have posted also the Arancini recipe but these are a very simple and smaller version to use as a starter.

      Reply
  5. Sandi

    August 30, 2017 at 3:41 pm

    5 stars
    We go through a lot of rice with our gluten free diet. I will have to look for this rice.

    Reply
    • Laura

      September 02, 2017 at 4:35 am

      I have a couple of those recipes here all link to risotto. Hope you find them if good use

      Reply

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Laura Giunta Tobin

Hi, I’m Laura. Welcome to my Blog! Here is where you’ll find an authentic Italian perspective on Italian cooking. Won’t you join me?

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