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📋 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.
Course Rice
Cuisine Italian
Diet Gluten Free
Keyword fried rice, fried rice balls, rice balls
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 8 people
Calories 329 kcal
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
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
Calories: 329 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 64 mg | Sodium: 768 mg | Potassium: 81 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 643 IU | Vitamin C: 1 mg | Calcium: 85 mg | Iron: 3 mg