Mushroom risotto balls
Discover the deliciously crispy Mushroom Risotto Balls recipe made with savory chicken gravy, sautéed mushrooms, and creamy Parmesan cheese. Perfect as a tantalizing appetizer or snack, these golden-brown delights are sure to impress at any gathering!
- 13 Mar 2025
- Cook time 45 min
- Prep time 115 min
- 16 Servings
- 10 Ingredients
Mushroom risotto balls are a delightful twist on the classic Italian risotto. These savory bites are crispy on the outside and creamy on the inside, making them a delicious appetizer or main course. Using simple ingredients like mushrooms, rice, and parmesan cheese, you can create a dish that's both comforting and elegant.
Ingredients:
Instructions:
- Heat the chicken gravy in a pot over medium heat until it simmers. Keep it warm on low heat.
- In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the finely chopped mushrooms to the pan and cook until they release their moisture and begin to brown, about 5 minutes.
- Add the white rice to the mushroom mixture in the saucepan and stir to coat the rice with the oil and juices. Cook for 1-2 minutes until the rice is lightly toasted.
- Begin adding the warm chicken gravy, one ladleful at a time, to the rice and mushroom mixture. Stir frequently until each ladleful of gravy is absorbed before adding the next. Continue this process until the rice is creamy and cooked through but still slightly al dente, about 18-20 minutes in total.
- Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Allow the risotto to cool completely.
- Once the risotto has cooled, form it into balls about the size of a golf ball.
- Place the all-purpose flour in a shallow dish. Place the beaten eggs in a second shallow dish. Place the bread crumbs in a third shallow dish.
- Roll each risotto ball first in the flour, then in the beaten eggs, and finally in the bread crumbs, ensuring each ball is well-coated at each stage. Set the coated balls aside.
- Heat enough oil in a large skillet or deep fryer to cover the risotto balls. Bring the oil to 350°F (175°C).
- Fry the risotto balls in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per batch.
- Use a slotted spoon to transfer the fried risotto balls to a plate lined with paper towels to drain any excess oil.
- Serve the mushroom risotto balls hot, garnished with additional grated Parmesan cheese if desired. Enjoy them as an appetizer or a delicious snack!
Tips:
- Use a high-quality chicken gravy for the best flavor.
- Finely chop the onion and garlic to ensure they cook evenly with the mushrooms.
- Allow the risotto mixture to cool completely before forming the balls; this will help them hold their shape better during frying.
- When coating the risotto balls, set up an assembly line with the flour, beaten eggs, and bread crumbs to make the process smoother.
- Fry the balls in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in greasy risotto balls.
- Place the fried risotto balls on a paper towel-lined plate to absorb excess oil before serving.
Mushroom risotto balls are a versatile and delectable dish that can elevate any meal. Whether you're serving them as an appetizer at a dinner party or enjoying them as a main course, these crispy, flavorful bites are sure to impress. With the right ingredients and techniques, making them at home is both fun and rewarding.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.94g | 2% |
| Sugar 1.38g | 1% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.47g | 5% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 40mg | 7% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.72mg | 11% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 55ug | 14% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 1.16mg | 1% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 0.76ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.12mg | 14% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 140mg | 4% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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