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.
- Add the white wine and stir until absorbed. Begin adding the vegetable stock ½ cup at a time, stirring until absorbed after each addition. After the final addition, cook for about 5 minutes more. Stir in Parmesan, mascarpone cheese, lemon zest, lemon juice, the remaining butter, and season with salt and pepper.
- Spread the risotto in an even layer on a parchment-lined baking sheet and wrap with plastic. Refrigerate for 1-2 hours until chilled.
- Line another baking sheet with parchment paper. Scoop out ¼ cup of risotto and form into a patty. Place a piece of mozzarella in the center. Shape the risotto around the cheese to form a 2" ball. Repeat with remaining risotto and cheese. Place the baking sheet in 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. Roll the balls first in flour, then egg, then panko. Transfer back onto the parchment paper.
- Heat the oil in a large Dutch oven over medium heat until it reaches 350°. Carefully lower 5-6 risotto balls into the oil using a slotted spoon and fry until golden brown, about 6–8 minutes, flipping halfway through. Transfer the balls to a paper towel-lined plate to drain and season with salt. Repeat with the remaining balls.
- Serve warm with marinara sauce or pesto on the side.
Nutrition
Notes
These are a perfect appetizer served with other small plate items.