Fried Mushroom and Thyme Risotto Balls
With a crispy, golden shell and creamy risotto center, this Fried Mushroom and Thyme Risotto Balls recipe made with Carolina® Rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at carolinarice.com.
Cooking tools:
- Deep-fry thermometer
- Slotted spoon
- Saucepan
- Skillet
- Wooden spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Paper towel
- Baking sheet
- Plate
- Refrigerator
- Peeler
- Serving platter
Ingredients
- 1 cup Carolina® Arborio Medium Grain Rice
- 3 cups low-sodium chicken broth
- 1 large egg
- 1 cup grated Parmesan cheese
- 1 ½ cups breadcrumbs
- 3 tablespoons butter, divided
- ½ cup onions, chopped
- ½ cup mushrooms, chopped
- 1 tablespoon of fresh thyme, chopped
- ½ cup frozen sweet peas
- 1 garlic clove, minced
- Basil for serving
- 1 cup marinara sauce
- Shaved Parmesan cheese for serving
- Vegetable oil, for frying
- Kosher salt
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