April 8, 2011

Saffron Risotto Balls

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Risotto balls are one of my husband’s favorite treats, and these were no exception. I loved incorporating saffron (yes, the most expensive spice by weight in the world) in these as they give it such a lovely flavor and pretty yellow color.

This is a great use for ShopRite’s risotto, other than for making a traditional risotto, of course. These are addictive and delicious – you can’t just eat one … or two …

These go perfectly with chutney of any kind – even a spicy chutney is perfect. When I didn’t have any chutney, I made these with some of my local hometown jam from Hurd Orchards (sour cherry almond was perfect, too).

Sasha’s Saffron Risotto Balls (makes about 18)
1/2 cup arborio rice (from ShopRite)
1/6 cup heavy cream
1 egg, beaten
1 cup freshly grated hard goat’s milk cheese
1 T sugar
pinch of saffron threads
1/4 or more cup of ShopRite breadcrumbs
canola oil for frying

Cook the ShopRite risotto according to the package instructions, but adding a pinch of saffron to the water. Combine with the grated cheese, beaten egg, sugar and heavy cream in a mixing bowl.

Divide the mixture into one inch balls using a spoon and roll in the bread crumbs to cover and form the risotto balls. The breadcrumbs ShopRite sent me were perfect for this!

Heat about 4 T of Canola oil in a skillet and fry up the risotto balls on all sides, adding more Canola oil as needed.

Drain oil on paper towels to remove excess oil and enjoy with chutney or jam.

The original Post on A Kitchen In Brooklyn is here.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Risotto from ShopRite for free.