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Fried Mushroom Risotto Balls

Yield: about 40 balls
Prep 45 mins Chill 3 hrs Cook 2 mins  per batch
Fried Mushroom Risotto Balls
  • 2  tablespoons  vegetable or olive oil
  • 2  tablespoons  butter
  • 4  ounces  fresh cremini and/or button mushrooms, chopped
  • 1/2  cup  chopped onion (1 medium)
  • 2  cloves  garlic, minced
  • 1  cup  uncooked arborio rice
  • 2 14  ounce cans  reduced-sodium chicken broth
  • 1/2  cup  finely shredded Parmesan or Asiago cheese (2 ounces)
  • 1/2  cup  snipped fresh Italian (flat-leaf) parsley
  • 1/8  teaspoon  ground black pepper
  • 1  cup  vegetable oil
  • 2  eggs, lightly beaten
  • 1  cup  seasoned fine dry bread crumbs

1. Lightly grease a 15x10x1-inch baking pan; set aside. In a large saucepan, heat 2 tablespoons oil and 1 tablespoon of the butter over medium heat. Add mushrooms, onion, and garlic. Cook until onion is tender and liquid is evaporated, stirring occasionally. Add rice; cook and stir for 2 to 3 minutes or until rice starts to brown.

2. Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add an additional 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add the remaining broth, 1/2 cup at a time, stirring constantly until liquid is absorbed. (This should take about 15 minutes.) Stir in the remaining 1 tablespoon butter, cheese, parsley, and pepper.

3. Pour rice mixture into the prepared pan, spreading evenly. Cover and chill about 1 hour or until completely chilled. Using lightly greased or wet hands, shape mixture into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.

4. In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.

5. Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls.

Nutrition Facts (Fried Mushroom Risotto Balls)
  • cal. (kcal) 95,
  • Fat, total (g) 7,
  • chol. (mg) 13,
  • sat. fat (g) 1,
  • carb. (g) 6,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 49,
  • sodium (mg) 144,
  • Percent Daily Values are based on a 2,000 calorie diet

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