Risotto Balls

We left some risotto aside from the previous lab to make these risotto balls. We formed the risotto into little golf ball sized balls and placed a piece of mozzarella in the middle. We then took the balls rolled then in egg wash, then rolled them in a mix of bread crumbs and Parmesan. We had some hot oil in the cast iron pan that was about half way filled, we had to make sure our oil was hot enough to place the balls in or else the rice would just absorb the oil and become soggy. They cooked for about 5–7 minutes making sure all sides were crispy and golden brown. They were served with some marinara sauce.

I gave myself a 5 on this lab because my partner and I worked well together and our risotto balls turned out very good. I would definitely make these again, they were very flavorful and had a nice crunch to them. I really enjoyed this lab.

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