Melted risotto balls

Name: Melted risotto balls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Italia
Ingredients: 300 g Cold tomato risotto; 8 Cubes Scamorza; 8 Cubes Anchovy fillets in oil; 3 Tablespoons Grated Parmesan; to taste Breadcrumbs; 3 Tablespoons Grated Parmesan for breading; 1 Teaspoon Dried oregano; to taste Extra virgin olive oil

@valechecucina

Category: Main courses

Delicious tomato risotto balls filled with melty scamorza and anchovy, coated with breadcrumbs, Parmesan and oregano, then cooked in the air fryer or oven until golden and crispy outside, with a soft and flavorful center. They are perfect for using up leftover risotto and turning it into a tasty appetizer or a quick, creative main dish.

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

valechecucina@valechecucina

Ingredients

No. of servings

Cold tomato risotto300 g
Scamorza8 Cubes
Anchovy fillets in oil8 Cubes
Grated parmesan3 Tablespoons
Breadcrumbsto taste
For the breading
Grated parmesan for breading3 Tablespoons
Dried oregano1 Teaspoon
Extra virgin olive oilto taste

Preparation

STEP 1 OF 7
Make sure the tomato risotto is well chilled, preferably prepared the day before and kept in the refrigerator to obtain a firmer mixture.
STEP 2 OF 7
If the mixture is too soft, add a little breadcrumbs at a time until it becomes easy to shape; if it is already firm, there is no need to add any.
STEP 3 OF 7
Take a portion of risotto, place a generous cube of scamorza and a fillet of anchovy in the center, then close carefully forming a compact meatball.
STEP 4 OF 7
Mix the breadcrumbs, grated Parmesan and dried oregano in a bowl and coat each ball in the breading, pressing lightly so it adheres well.
STEP 5 OF 7
Lightly grease the air fryer basket, arrange the balls well spaced apart, add a drizzle of oil on top and cook at 200°C for about 20 minutes, until golden.
STEP 6 OF 7
Alternatively, bake in a static oven at 200°C for 20-25 minutes, always with a drizzle of oil on top, until the balls are golden and crispy.
STEP 7 OF 7
Let them cool slightly for a couple of minutes before serving, so the filling will set slightly and still remain super stretchy.

Suggestions

Air fryer
Large bowl
Parchment paper

General information

Storage instructions

Store the cooked balls in the refrigerator, in an airtight container, for 2 days. To regain crispiness, reheat them in the air fryer or oven for a few minutes; it is advisable to freeze them raw, already breaded, separating them with parchment paper and cooking them from frozen, slightly increasing the cooking time.

More information

Recycling recipe ideal for using leftover risotto. The quantities indicated are for 8 balls. Anchovy is optional,

Origin

Italia, Piemonte

Analysis

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	146.15
Carbohydrates (g)	2.77
of which sugars (g)	2.56
Fat (g)	9.29
of which saturates (g)	5.79
Protein (g)	12.27
Fibre (g)	0.84
Salt (g)	0.53

Protein
12.27g · 34%
Carbohydrates
2.77g · 8%
Fat
9.29g · 58%