Wednesday, March 10, 2010

Fried Risotto Balls with Quick Marinara Sauce

Have left over risotto? Breathe new life into your leftover rice by frying up some risotto balls!

Fried Risotto Balls:
mozzarella cheese
egg, beaten
bread crumbs
oil, for deep frying
parmesan cheese

Quick Marinara Sauce:
1/8 cup olive oil
1 small onion, chopped
2 garlic cloves, minced
14 ounce can crushed tomatoes
handful of chopped basil
bay leaf

for fried risotto balls:
Heat oil to a temperature of 225 degrees. Have three shallow bowls ready and use one for flour, one for the egg, and one for bread crumbs. Using the mozzarella as the center, form the risotto into a ball around the mozzarella. Roll the ball into the flour, then into the egg, then into the bread crumbs. Repeat as necessary until risotto is used up. Drop risotto balls into oil and fry until golden-brown. Remove from oil and sprinkle with grated parmesan cheese. Serve with marinara sauce.

for marinara sauce:
Heat olive oil in saucepan over medium heat. Sauté onion and garlic until soft. Add tomatoes, basil, bay leaf, salt and pepper and simmer for 10 minutes.

1 comment:

  1. What a fun way to deal with left over risotto. Looks yum!


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