Risotto Balls with Pizza Sauce
by Tarla Dalal
Added to 78 cookbooks
This recipe has been viewed 22541 times
Risotto is a traditional continental preparation of rice and cheese. It is a soft dish, somewhat similar to our comforting khichdi. In this more exotic form, a mixture of rice, cheese, herbs and capsicum is rounded into balls, dipped in a flour batter and deep-fried into delicious Risotto Balls, which are crisp outside and delightfully gooey inside. Served with tangy and flavourful pizza sauce, this is a perfect starter for an Italian style meal.
- Combine the plain flour and ¾ cup of water in a bowl and mix well into a thick batter till no lumps remain. Keep aside.
- Combine the rice, cheese, capsicum, chilli flakes, basil and salt in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a round ball.
- Dip each ball into the plain flour-water mixture and roll them in the bread crumbs till they are evenly covered from all the sides. Refrigerate for 15 to 20 minutes.
- Heat the oil in a deep non-stick kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with pizza sauce.
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