Rice Balls
30’ min.
Easy
4 people- 300 g Carnaroli rice
- 2 eggs
- 100 g breadcrumbs (plus extra for coating)
- 50 g grated Parmigiano Reggiano
- 1 bunch of chopped parsley
- Extra virgin olive oil (enough to bind, about 1-2 tablespoons)
- Frying oil (as needed)
- Salt (to taste)
- Pepper (to taste)
Place the leftover rice in a bowl and add the eggs, chopped parsley, salt, pepper, minced or powdered garlic, a drizzle of extra virgin olive oil, and some mozzarella cubes.
Mix everything well until you get a compact and homogeneous mixture.
Shape small portions and form them into balls. Then, coat them evenly in breadcrumbs.
Fry the rice balls in hot oil at 170°C until they turn golden brown (about 4 minutes).
Serve the rice balls hot!
Note: If you don’t have leftover risotto, you can prepare some rice specifically by cooking it in salted boiling water in the desired amount. Once cooked, drain it and place it in a bowl. You can then add the ingredients of your choice and proceed with frying. For a lighter alternative, you can bake the rice balls in the oven at 200°C for about 25 minutes.
For any questions or adjustments based on the number of guests, we’re at your disposal! Enjoy your meal!
