Risotto Balls - Gluten Free

Yummy mozzarella cheese stuffed Risotto Balls, where have you been all my life?  I mean, seriously.  These things are amazing!  Creamy Risotto is sauteed with onion and mushrooms, made into balls, stuffed with mozzarella cheese, rolled in gluten free bread crumbs and fried up to make these babies.  You then step it all up a notch and dip these Risotto balls in warm Marinara sauce.  Crunchy, creamy, gooey, cheesy goodness in every bite.  Is your mouth watering yet?  It should be.

Risotto Balls - Gluten Free

Don't let the steps it takes to make these Risotto Balls stop you from trying.  It is well worth the effort.  I made the Risotto the day before and chilled it in the fridge so the next day all I had to do was make it into balls, bread it and fry it up.  If you have one of those deep fryers with a basket, you have to make this recipe, as that will cut your time in half.  I decided after making these I need one if for no other reason but to make these Risotto Balls (although, until I get one, I will be frying them on the stove top)!

RISOTTO BALLS - GLUTEN FREE
Recipe From:  Goodies Gone Gluten Free
click here for Printable Recipe

1 Tbsp. olive oil
1 onion, chopped
1/2 lb. mushrooms, finely chopped
1 cup Arborio rice
1/2 cup white wine
4 cups warm whole or 2% milk
4 tsp. Chicken Broth Base (make sure it's gluten free.  I use Orrington Farms)
1/4 cup grated Parmesan cheese
1/2 cup mozzarella pearls
1 cup of Italian Seasoned gluten free bread crumbs
Marinara sauce of choice for dipping

In large skillet, saute onions and mushrooms in oil over medium heat until softened.  Season with a pinch of salt and pepper.  Add arborio rice and saute 1-2 minutes until grains are coated.  Add wine and stir until wine is absorbed.  Add warm milk, a cup at a time, stirring in between.  Add chicken broth base.  Stir often until liquid is mostly absorbed, about 20-25 minutes.  It should look creamy but not soupy.  Stir in Parmesan cheese and cook an additional 2 minutes, stirring.  Spread Risotto in a baking pan and cool in fridge (I actually let mine sit overnight to make less steps the next day, but it just needs to be cool).

Heat about an inch of  Canola Oil in a large pan, until crumbs droped in the oil sizzle.  Using a cookie scoop or spoon, spoon out about a tablespoon size scoop of rice.  Make an indentation in the middle and put a mozzarella pearl inside, and form the Risotto around the cheese.  Roll the Risotto ball in the gluten free bread crumbs until fully coated all around and fry in the hot oil until lightly browned all over.  Drain on a paper towel.  Serve hot with warmed Marinara sauce.