Every time I cook Risotto, I have a trough left over, mainly because you can’t cook a batch of Risotto “for two”. Risotto balls are probably more of my favorite than actual Risotto is. These small bites are perfectly crispy on the outside and perfectly creamy and cheesy on the inside.
2-3 cups leftover Risotto (cold)
2 eggs (beaten)
2 tablespoons of milk
2 cups gluten-free breadcrumbs
1 cup cornmeal
1 tablespoon dried Parsley flakes
5 oz Mozzarella cheese (cut into 1/4 inch cubes)
Preheat the oven to 375F.
If you do not have gluten-free breadcrumbs, you can place several slices of gluten-free bread into a food processor, and make the crumbs. You will not have to bake them, to dry them out, since you will be baking the Risotto balls momentarily.
Spray a baking sheet (or mini muffin tin) with non-stick baking/cooking spray.
Refrigerate the Risotto over night. You want to make sure it is really cold when you form the balls, otherwise they will fall apart.
In a medium bowl, combine the bread crumbs, cornmeal, and Parsley.
In a different bowl, beat 2 eggs and add in the milk.
In your hand, form 1 inch balls of risotto. Push the cube of cheese into the middle of the Risotto ball and roll it in between your palms to reshape the ball.
Dip the ball in the breadcrumb mixture, then dip it into the egg mixture and then back into the breadcrumb mixture.
Place the ball onto your baking sheet. Repeat with remaining ingredients.
Spray the balls with non-stick cooking spray.
Bake for 30-35 minutes, until balls are golden brown.
Let cool for 5 minutes before serving.