Appetizers / Soups / Salads

Kate's Risotto Cheese Balls takes several minutes to prepare.

Kate's Risotto Cheese Balls takes several minutes to cook.

Kate's Risotto Cheese Balls makes 25 servings.

The ingredients for Kate's Risotto Cheese Balls are:

* 1/2 batch of Kate's Parmesan Risotto Rice, 1 serving (remove)
* Egg, fresh, 1 large (remove)
* Fontina Cheese, 3 oz (remove)
* Bread crumbs, dry, grated, plain, .5 cup (remove)
* Green Onions, 0.25 cup (remove)

Here is how you make Kate's Risotto Cheese Balls:

1. Pour vegetable or olive oil in a large wide, heavy pot to a depth of 3 inches and heat until oil i about 350 degrees.2. In a glass measuring cup, beat egg; pour half into a large bowl (save the other half for another use). Add chilled risotto and green onions to egg in a large bowl and stir until well combined. 3. Cut fontina into 1/2 inch cubes. With wet hands, for 2 tbsp. risotto mixture into a ball and make a well in the center with your thumb. Put a cube of fontina in the well and push risotto mixture up around it to form a ball. Set ball on a baking sheet and repeat with remaining risotto mixture and fontina.4. put bread crumbs in a shallow dish. Roll balls in curmbs; return to a baking sheet. Line another baking sheet with paper towels. 5. Fry first ball as a test: Cook, Turning, until golden all over, 2 to 4 minutes. Drain on lined baking sheet and cut to see whether cheese has melted. If it hasn't raise temperature a little or cook a little longer. Fry balls in batches of 5 or 6, turning, until golden all over, 2 to 4 minutes per batch. Serve immediately or keep warm in a 200 degree oven up to 30 minutes.Number of Servings: 25Recipe submitted by SparkPeople user JOKOLENNONO.

The nutritional information for Kate's Risotto Cheese Balls is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 56.9

• Total Fat: 3.0 g
• Cholesterol: 12.4 mg
• Sodium: 48.2 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 0.2 g
• Protein: 2.6 g