Rufus' Food and Spirits Guide

Two things kept us from making risotto balls in the past: Most recipes call for frying the balls, our least favorite way of cooking, and most call for leftover risotto. Since we eat risotto as a main course, we tend to not have too much left over. But when we make a bigger batch than normal and had leftovers, we figured we’d take a gamble on baking the risotto balls. It worked wonderfully. You can serve these with marinara, aioli or eat them plain. While we used mushroom risotto, a cheesy mix would work well too.

Baked Risotto Balls

  • 2 cups mushroom risotto
  • 2 eggs
  • 2-4 ounces Mozzarella, Fontina or other melting cheese for the center
  • 1 tbsp chopped fresh sage
  • 1/4 cup grated Romano
  • about 1/2 cup breadcrumbs

Preheat oven to 350 and grease a baking sheet. Cut cheese into small  squares, about a quarter to a half inch…

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