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Olive Garden Rice Balls Recipe

Olive Garden Rice Balls Recipe

Do you love Olive Garden's delicious appetizers? Then you'll absolutely love this Olive Garden Rice Balls Recipe!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Italian
Servings 20
Calories 180 kcal

Equipment

  • Large pot
  • Baking Sheet
  • Mixing Bowl
  • Parchment paper
  • Deep fryer or heavy pot
  • Slotted spoon
  • Measuring cups and spoons
  • Whisk
  • Paper towels

Ingredients
  

  • 2 cups arborio rice
  • 4 cups chicken broth
  • 1 cup parmesan cheese grated
  • 2 tablespoons butter
  • Salt to taste
  • 1 cup mozzarella cheese cubed
  • 1/2 cup marinara sauce
  • 2 cups breadcrumbs
  • 3 eggs beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying

Instructions
 

  • Heat chicken broth in a large pot.
  • Add arborio rice and stir constantly.
  • Cook for 20 minutes until rice is tender.
  • The mixture should be creamy and thick.
  • Stir in parmesan cheese and butter.
  • Add salt to your taste.
  • Let the risotto cool completely.
  • This step is very important for shaping.
  • Take a small handful of cooled risotto.
  • Make a small well in the center.
  • Place a mozzarella cube inside.
  • Add a little marinara sauce too.
  • Cover with more risotto and roll into a ball.
  • Make sure the filling is sealed inside.
  • Repeat until all risotto is used.
  • You should get about 15-20 balls.
  • Set up three shallow bowls for coating.
  • Put flour in the first bowl.
  • Place beaten eggs in the second bowl.
  • Add breadcrumbs to the third bowl.
  • Roll each ball in flour first.
  • Then dip it in the egg mixture.
  • Finally, coat it with breadcrumbs completely.
  • Press the breadcrumbs gently to stick.
  • Heat oil to 350°F in a deep pot.
  • Carefully add 3-4 rice balls at a time.
  • Don't overcrowd the pot.
  • Fry for 3-4 minutes until golden brown.
  • Turn them occasionally for even cooking.
  • Remove with a slotted spoon.
  • Place on paper towels to drain.
  • Serve hot with extra marinara sauce.

Notes

  • Let the risotto cool completely before shaping.
  • Warm rice is too sticky to work with.
  • Use cold hands when forming the balls.
  • Wet your hands slightly to prevent sticking.
  • Make sure the filling is fully sealed.
  • Oil should be at the right temperature.
  • Too hot burns the outside quickly.
  • Too cold makes them oily and soggy.
  • Test with one rice ball first.
  • Freeze uncooked rice balls for later use.
  • They can be fried directly from frozen.
  • Just add 2 extra minutes of cooking time.
Keyword Olive Garden Rice Balls Recipe