Deep-fried Risotto Balls
Neapolitan Street Food from Gino D'Acampo in Fantastico!
This is an easy recipe for tasty Neapolitan Risotto Balls, a classic street snack from southern Italy.
Deep-fried Risotto Balls Served with Spicy Tomato Sauce - Recipe
Palle di Riso all’Arrabbiata
‘Forget about burgers or hotdogs, this is the ultimate Neapolitan street food,’ says Italian chef Gino D’Acampo in his new cookery book Fantastico! (pub. Kyle Cathie Ltd, RRP £14.99). His recipe for these delicious Deep-fried Risotto Balls appears here (with permission), just one of many simple and satisfying dishes in Fantastico! - which is reviewed here.
The risotto balls will take around an hour to prepare, but make great party food.
Ingredients (Serves 6)
- 5 tablespoons olive oil
- 1 onion, finely chopped
- 500g Arborio or Carnaroli rice
- 1 litre warm vegetable stock
- 100ml passata (sieved tomatoes)
- 100g frozen peas, thawed
- 150g freshly grated Parmesan cheese
- 3 medium eggs, separated
- 200g toasted fine breadcrumbs
- 200g Mozzarella cheese, drained and cubed
- 1 litre vegetable oil, for deep frying
- Salt and pepper
For the sauce
- 5 tablespoons olive oil
- 1 garlic clove, finely sliced
- 1 large hot chilli, deseeded and sliced
- 300g fresh plum tomatoes, chopped, skin and seeds included
- Salt
Method
- Heat the olive oil in a large saucepan, and gently fry the onion until golden. Add the rice and continue to fry for about 3 minutes, stirring constantly with a wooden spoon.
- Add the vegetable stock a little at a time, allowing the rice to absorb the stock before adding more (if you need extra, use warm water) and cook for about 20 minutes, stirring constantly. Season with salt and pepper, add the passata, the peas, the Parmesan and the egg yolks. Mix well then spread out the risotto on a tray and leave to cool.
- Lightly beat the egg whites (you only want to break up the yolks) and spread the breadcrumbs on a plate. Once the risotto is cooled, place about 3 large tablespoons of rice in the centre of your hand (wet your hands in cold water so the rice doesn’t stick to them) and roll the rice into a ball about the size of a snooker ball. Press some Mozzarella in the centre and form the rice into a ball again. Dip in the egg whites and cover with breadcrumbs. Repeat with the remaining risotto and Mozzarella. Put the rice balls on a tray and leave in the fridge for about 1 hour.
- While the rice balls are resting, prepare the sauce. Heat the olive oil in a saucepan and fry the garlic and chilli until golden. Add the tomatoes, season with salt and cook over a medium heat for about 10 minutes.
- Heat enough vegetable oil in a heavy-based saucepan to ensure that the rice balls can be completely submerged. Roll the rice balls in the breadcrumbs for a second time.
- Deep-fry the balls for about 2 minutes or until golden (work in batches, if necessary), then transfer to kitchen paper to allow any excess oil to drain.
- To serve, pour all the sauce in the centre of a large serving plate and place the rice balls on top, ready to be shared with your friends.
Read Gino's recipe for Chicken and Mediterranean Vegetable Pie.
The copyright of the article Deep-fried Risotto Balls in Regional Italian Specialties is owned by Rebecca Ford. Permission to republish Deep-fried Risotto Balls must be granted by the author in writing.
