rice and cheese balls are delicious
when made with left-over risotto
What You Will Need
¾ Cup of long grain white rice
½ cup grated fontina or edam cheese
½ an egg
¼ cup freshly grated parmesan cheese
1 tablespoon olive oil
4-6 tablespoons all-purpose flour
Oil for deep frying
Cook the rice in boiling water for about 10 minutes or until still fairly firm in the middle and drain. Mix the rice with the fontina until very well blended, then add the egg, parmesan and olive oil. Mix very thoroughly. Shape the mixture into walnut-sized balls – you may have to squeeze them in your hand to get them to stay together. Chill the rice balls in the refrigerator until required, then coat them with flour, taking care to handle them gently so they don’t break up. Deep fry in very hot oil until golden-brown. Drain on paper towels.
Now, you can either serve them as is or put them into a soup such as Zuppa dei Dogi.