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Rice Balls stuffed with Mozzarella
Time: 5 minutes
  • 2 Eggs
  • 2 cups cooked risotto (use any recipe on back of Arborio rice box)
  • 4 ounces Calabro Mozzarella cut in 1/2 inch cubes (about 1 cup)
  • 3/4 cups bread crumbs
  • Oil for Frying

Beat eggs in a bowl and then add cooked cooled risotto and stir thoroughly. Scoop 1 tablespoon of mixture in a spoon and place a cube of mozzarella in the middle. Top with another spoonful of rice.  Use your hands to shape into a ball then roll in bread crumbs and place on wax paper.  

Once you assemble all the balls put in refrigerator for 30 minutes.

You can use a deep fryer to cook. We like to use grape seed oil because it has no flavor. Heat the oil to 375 degrees.  Fry four balls at a time about four to five minutes until golden brown and cheese is melted. 

If you don't have a deep fryer, use a cast iron dutch oven and heat oil until hot. Follow the same steps above. 

Rice balls can hold in a 250 degree oven for ten minutes.