- 5 cups vegetable stock
- 1 medium onion, finely diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1 lemon, zested and juiced
- 1 cup freshly grated Parmesan, plus 1/2 cup for garnish
- 1/2 cup shredded mozzarella
- 1 cup half-and-half
- 5 cups panko bread crumbs
- 4 cups vegetable oil
For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete.
Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.