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Olive Garden Risotto Balls Recipe

Olive Garden Risotto Balls Recipe

Have you tried Olive Garden Risotto Balls Recipe? They're crispy, cheesy, and absolutely delicious.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian
Servings 20
Calories 145 kcal

Equipment

  • Large saucepan
  • Mixing Bowls
  • Baking Sheet
  • Deep fryer or heavy pot
  • Cooking thermometer
  • Slotted spoon
  • Paper towels

Ingredients
  

  • 2 cups arborio rice
  • 4 cups chicken broth warmed
  • 1 cup parmesan cheese grated
  • 2 eggs beaten
  • 1 cup mozzarella cheese cubed small
  • 2 cups breadcrumbs for coating
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • Vegetable oil for deep frying
  • Fresh parsley for garnish

Instructions
 

  • Heat chicken broth in a separate pot.
  • Add rice to your large saucepan.
  • Pour broth gradually, stirring constantly until absorbed.
  • Continue until rice is creamy and tender.
  • This takes about 20 minutes of stirring.
  • Stir in parmesan cheese while still hot.
  • Season with salt and pepper to taste.
  • Let the risotto cool completely in refrigerator.
  • Take a handful of cold risotto.
  • Press a mozzarella cube in the center.
  • Roll into a golf ball size sphere.
  • Make sure cheese is completely covered.
  • Repeat until all risotto is used.
  • Place formed balls on your baking sheet.
  • Chill them for 30 minutes before coating.
  • Set up three bowls for breading.
  • Put flour in the first bowl.
  • Beat eggs in the second bowl.
  • Place breadcrumbs in the third bowl.
  • Roll each ball in flour first.
  • Dip into beaten eggs next.
  • Finally coat with breadcrumbs completely.
  • Press breadcrumbs gently to stick well.
  • Heat oil to 350°F in deep fryer.
  • Carefully lower balls into hot oil.
  • Fry 3-4 balls at a time.
  • Cook until golden brown all around.
  • This takes about 3-4 minutes total.
  • Remove with slotted spoon carefully.
  • Drain on paper towels immediately.
  • Serve hot with marinara sauce.

Notes

  • Use day-old risotto for easier shaping.
  • Cold risotto holds together much better.
  • Don't skip the chilling step entirely.
  • It prevents balls from falling apart.
  • Keep oil temperature steady at 350°F.
  • Too hot burns the outside quickly.
  • Use fresh breadcrumbs for better crunch.
  • Double-coat for extra crispy texture.
  • Freeze unfried balls for later use.
Keyword Olive Garden Risotto Balls Recipe