Ingredients
Equipment
Method
- Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet and toast for 60 seconds, stirring frequently.
- Add the white wine and stir until absorbed. Add the vegetable stock ½ cup at a time, stirring until absorbed after each addition. After the final addition, cook for 5 minutes more. Stir in Parmesan, mascarpone, lemon zest, lemon juice, remaining butter, salt, and pepper.
- Spread the risotto in an even layer on a parchment-lined baking sheet. Wrap with plastic and refrigerate for 1-2 hours until chilled.
- Line another baking sheet with parchment paper. Scoop ¼ cup of risotto and form into a patty. Place a piece of mozzarella in the center. Shape the risotto around the cheese to form a 2-inch ball. Repeat with remaining risotto and cheese. Freeze for 15 minutes.
- Place panko in a shallow bowl. Season flour with salt and pepper in another shallow bowl. Place beaten eggs in a third shallow bowl. Roll the chilled balls first in flour, then egg, then panko. Place back on the parchment paper.
- Heat oil in a large Dutch oven over medium heat to 350°. Carefully fry 5-6 risotto balls at a time until golden brown, about 6-8 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with remaining balls.
- Serve warm with marinara sauce or pesto on the side.
Nutrition
Notes
These are the perfect appetizer served with other small plate items.