Baked Risotto Balls

Use chef Jesse Brune’s simple tips to create baked risotto balls.

5 col

2-3 cups chilled, cooked risotto
1 cup seasoned breadcrumbs
½ cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon olive oil



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  1. Preheat the oven to 375 F
  2. Spoon 1-2 tablespoons of the cold risotto into your palm. Mold the risotto into a ball, and place on a freezer-safe plate. Continue the process until you’ve rolled all the risotto into balls
  3. Place the plate of rolled risotto balls into the freezer for 1 hour to cool
  4. Put the flour, beaten eggs, and breadcrumbs into three separate bowls to form a dredging station
  5. Pull the risotto balls out of the freezer, and make sure they are firm. Thoroughly coat each ball with flour; dip each ball into the beaten egg and completely saturate; thoroughly coat the ball with breadcrumbs
  6. Place the coated risotto ball on an oven sheet lined with parchment paper. Completely cover the risotto balls in olive oil
  7. Bake for 20 minutes or until the balls are golden brown. Remove from the oven and cool for 5 minutes (at most). Serve while still warm

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