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 so that each granule is coated.
- Add the white wine and stir until all the wine has been absorbed. Start to add the vegetable stock ½ cup at a time, stirring until absorbed. Continue adding ½ cup at a time. After the final addition, let cook for about 5 minutes more, then stir in Parmesan, mascarpone cheese, lemon zest, lemon juice, the remaining butter and season with salt and pepper to taste.
- Spread risotto in an even layer on a parchment-lined baking sheet and wrap with plastic. Transfer to the fridge for 1-2 hours until chilled.
- Line another baking sheet with parchment paper. Scoop out ¼ cup of risotto and form into a patty about 2½" in diameter. Place a piece of mozzarella in the center of the patty. Carefully shape risotto around the cheese, then roll into a 2" ball. Place on a prepared baking sheet and repeat until you’re out of risotto and cheese. Transfer the baking sheet into the freezer for 15 minutes.
- Place the panko in a shallow bowl. Place the flour in another shallow bowl, seasoned with salt and pepper. Place the beaten eggs in a third shallow bowl. Working one at a time, roll the balls in flour, then with egg, then panko. Transfer back onto the parchment paper.
- Heat the oil in a large dutch oven over medium heat until the thermometer registers 350°. Carefully lower 5-6 of the risotto balls into oil with a slotted spoon and fry until deeply golden brown, 6–8 minutes, flipping halfway through. Transfer the balls to a paper towel lined plate to drain; season with salt. Repeat with remaining rice balls. Serve warm with marinara or pesto on the side.
Nutrition
Notes
These are the perfect appetizer served with other small plate items.