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Goodness, Gracious, Great Balls of Fried Risotto

November 11, 2009

These risotto treats will shake your nerves and rattle your brain. Inspired by my favorite dish at Nolan Kitchen and this recipe that had me at hello, these heavenly fried balls of rice are definitely a weekend treat when you have more time or if you have leftover risotto sitting in the fridge. Men, these balls are sure to impress your lady friends. Serve as an appetizer in between sets of  Marvin Gaye and Barry White.

Risotto Fritters with Vodka Sauce

  • ½ large yellow onion (chopped)
  • 2-3 minced garlic cloves
  • 2 tablespoons of butter
  • 1 tablespoon of EVOO
  • 2 cups of Arborio rice
  • ¼ cup of white wine
  • 1 quart of chicken stock
  • ¼ cup of parmesan cheese
  • ¼ cup of EVOO
  • Panko bread crumbs
  • Italian seasonings (parsley, basil, oregano)

In a Dutch oven, sauté the onion in garlic in EVOO and butter for about 4-5 minutes. Add arborio rice and stir. Quickly add ¼ cup of white wine. Stir it into the rice. After the rice has absorbed the wine, add about ½ cup of chicken stock at a time. Stir and repeat for 30-35 minutes. Once the risotto has a creamy consistency, add the parmesan cheese and let it cool.

In a shallow dish, mix the Panko bread crumbs with Italian seasonings. Using an ice cream scoop, mold the risotto into balls. Coat the balls with bread crumb mixture. Store any extra risotto in the fridge.

In a deep skillet, pour enough EVOO so the bottom of the pan is covered, about 1/4 of an inch deep. Heat stove to medium-high. Place risotto balls into the hot oil and cook about a minute on each side until they are brown. We had a few dead soldiers so make sure the risotto balls are packed tightly. Once they are brown on all sides, place atop a paper towel covered dish to absorb extra oil. Serve with vodka sauce.


Risotto is like a puppy in a room full of shoes ... you have to watch it and play with it at all times.


Balls, pre-fried

Vodka Sauce

  • ¼ cup of chopped onion
  • 1 garlic clove
  • 1 cup of tomato sauce
  • 2-3 tablespoons of flour
  • ¼ cup of vodka
  • ¼ cup of half and half
  • 2-3 tablespoons of parmesan cheese

In a skillet, sauté the chopped onion and garlic. Add a cup of tomato sauce and whisk in the flour. Add the vodka and cook out the alcohol. Taste test the vodka. Be careful if you have an open flame. Don’t go arson on us. Whisk in the half and half and parmesan cheese.


This reminds me of Ed's special sauce in Good Burger (movie) ... it should be a slight orangy-pink color. Perhaps my camera didn't do the sauce justice.


Risotto fritters over roasted vegetables with vodka sauce

Roasted Vegetables: Coming Soon!

8 Comments leave one →
  1. theartfulabode permalink
    November 11, 2009 3:46 pm

    um, oh my god. this sounds heavenly. can you please invite us over the next time you cook? gracias. 🙂

    • ehagood permalink*
      November 12, 2009 3:16 pm

      We’ll have y’all over soon!

  2. VOLTRON permalink
    November 15, 2009 9:25 pm

    Wow — this dish looks so friggin good. Balls all up in my face, please!

    • ehagood permalink*
      November 15, 2009 10:17 pm

      Uhh … I believe that’s in the “red.” Didn’t you take the required Harassment Training?

  3. November 21, 2009 9:19 pm

    i recently got the hang of risotto…please don’t ask why it took me this long but since then, I’be been cooking up a storm. These Arancini sound great


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