Recipe courtesy of Jason Apple, Don Letendre, and Corey Simkin

Risotto Balls with Curry Mayo and Asian Aioli

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 12 balls
Share This Recipe



1 tablespoon sunflower oil

1 tablespoon sesame oil

2 shallots, finely chopped

1 teaspoon finely chopped fresh ginger root

I cup Arborio rice

1/2 cup Shao hsing rice wine*

1/2 tablespoon XO sauce (spicy seafood sauce)*

1 quart/1 liter chicken stock

Rice Balls:

1 tablespoon sunflower oil

2 ounces of chicken thigh

1 tablespoon sesame oil

1 teaspoon finely chopped fresh ginger root

2 ounces rehydrated shrimp (small dried shrimp soaked in warm water for 1/2 hour, then drained)

2 ounces Chinese sausage, finely shopped

2 ounces mustard greens, finely chopped

1 1/2 ounces bamboo shoots, finely chopped

1 1/2 ounces shiitake mushrooms, diced

1 teaspoon Szechuan peppercorns

1/2 teaspoon black sesame seeds

1/2 bunch scallions, finely chopped

1/4 bunch Chinese chives, finely chopped

2 tablespoons soy sauce

2 tablespoons oyster sauce

3 eggs

1/2 cup water

1 cup flour

1 cup breadcrumbs or panko (Japanese breadcrumbs)

Curry Mayonnaise:

8 tablespoons mayonnaise (recommended: Kewpie)

1 tablespoon curry powder (recommended: S and B)

1 tablespoon lemon juice

Asian Aioli:

1 tablespoon teriyaki sauce

1 tablespoon Korean BBQ sauce

1 teaspoon cornstarch

8 tablespoons mayonnaise (recommended: Kewpie)

2 teaspoons Hoisin sauce


  1. For the risotto: In large rondeau, heat the sunflower and sesame oils. Add the shallots and ginger and cook until translucent. Add the Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any color on the rice.
  2. Deglaze the pan with the rice wine. Stir vigorously until the liquid is evaporated. 
  3. Add 3 cups hot chicken stock at a time. Stir vigorously and constantly to create starch. Continue adding stock as needed, until the rice is just past al dente. Stir in the XO sauce. Spread on sheet pan to cool. 
  4. For the rice balls: Heat wok until smoking, add sunflower oil and heat. Add the chicken and stir fry until cooked, then remove. Cool and chop. 
  5. Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant. 
  6. Add the shrimp, sausage, mustard greens, bamboo, mushrooms, peppercorns, and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce. 
  7. Heat deep fryer to 350 degrees F. 
  8. Combine mixture with risotto and form into balls approximately 1 ounce each. 
  9. Using 3 separate bowls, put the flour into one bowl. Next, beat together the eggs and water in the second bowl and then place the panko breadcrumbs in the third bowl. Roll the balls in flour first, egg-water mixture, then coat with panko (Japanese) breadcrumbs. Deep fry until golden brown. 
  10. For the curry mayo: Combine the mayonnaise, curry powder, and lemon juice and adjust if necessary. Chill. 
  11. For the Asian Aioli: In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add mayonnaise and hoisin sauce. Adjust if necessary. Chill. 
  12. Drizzle the rice balls with with Curry Mayonnaise and Asian Aioli.

Cook’s Note

*Can be found at specialty Asian markets.