Sweet Potato Risotto Balls with Honey Mustard Sauce

  • Prep Time
    20 minutes not including the risotto
  • Cook Time
    15 minutes
  • Serving
    6
  • View
    27

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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