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Prep Time20 minutes not including the risotto
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Cook Time15 minutes
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Serving6
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I have decided I love risotto. It’s fun to make (therapeutic, even) and you can put all sorts of wonderful things in it (ham, mushrooms, peas, prosciutto, squash, you name it). And then the next night, you can make ARANCINI. How great is that. I decided to try these risotto balls with honey mustard sauce instead of red sauce and it was delicious. Use your imagination and have fun with this dish.
Ingredients
Sweet Potato Risotto
Risotto Balls
Honey Mustard Sauce
Directions
Make the risotto the day before. The recipe for risotto is on this site. Add the peas, potato, prosciutto, cheese, and lemon zest at the end. Refrigerate overnight.
Step 1
On the day you are cooking the balls, take the risotto from the frig. Make the balls in the palm of your hand, inserting a chunk of cheese in each one. Form them so that they are a little larger than golf balls.
Step 2
Coat the balls with flour, dip in beaten egg, then roll in panko crumbs. Refrigerate for at least an hour.
Step 3
Deep fry the balls in 350 degree oil until golden brown. Put in a 350 degree oven for a few minutes so that the interior of the balls cooks and the cheese melts.
Step 4
Mix the ingredients for the sauce.
Step 5
Serve the balls with the sauce.
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