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Fried rice balls
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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
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 329kcal

Ingredients

For the risotto

Making the balls

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

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