Rice Balls

Rice Balls


  • 14


  • Very easy


  • Prep time

  • Cook time


  • 1 small shallot
  • 1/4 cup olive oil
  • 1 1/2 cups arborio rice
  • 1/3 cup white wine
  • 1/2 cup tomato purée
  • 3 3/4 cups chicken broth
  • salt and pepper, to taste
  • 3 eggs, beaten, divided
  • 1/3 cup shredded Parmesan cheese
  • 4 oz block mozzarella cheese, cubed
  • 1 cup dry breadcrumbs
  • 3/4 cup all-purpose flour


1. Peel and roughly chop the shallot. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.

2. Replace the ultrablade knife with the mixer. Add the olive oil and launch the P1 simmer program for 7 minutes, without the stopper. After 3 minutes, add rice and continue cooking. When there is 1 minute left, add white wine and tomato purée.

3. At the end of the program, add chicken broth, salt and pepper. Launch the P3 simmer program at 200°F for 25 minutes, without the stopper. Place rice in a separate bowl; refrigerate until liquid is absorbed and rice is cold.

4. Add 1 beaten egg and Parmesan and mix. Cut the mozzarella into 1/2-inch cubes. Form heaping tablespoons of rice into balls, placing a cube of mozzarella in the middle. Roll each ball in flour, then the 2 remaining beaten eggs and breadcrumbs. Fry for 1 1/2-3 minutes in a deep fryer at 350°F until well browned.