9 years ago


My risotto cheese balls take less than 10 minutes to make and look fantastic paired with a tray of olives and savory cheeses. 

Rissotto Cheese Balls with Truffle Honey  


  • 3 cups cooked Arborio rice (or leftover risotto)
  • 1/3 pound Cablanca goat Gouda cheese, ¼ inch cubed
  • 1 egg, beaten with a fork
  • 1 cup Panko bread crumbs
  • 1 cup canola oil
  • Flaked sea salt (to taste)
  • ½ cup honey
  • 1 teaspoon truffle oil

Measure about 1/8 cup of risotto. In your palm, make a flattened disc. Put the cheese cube in the center. Wrap the rice around the cube of cheese to form a ball. Roll the rice ball in the egg and then in the Panko bread crumbs. Repeat until all of the balls are formed. 

Heat the oil in a medium fry pan over medium high heat. Fry 3 to 4 balls at a time. Cook until golden brown. Allow to drain on a paper towel. Sprinkle with a pinch of flaked sea salt. Continue until all of the risotto balls are fried. 

In a small bowl, mix together honey and truffle oil. Arrange fried risotto balls on a serving plate and drizzle with truffle honey. 

Amount: 24 appetizer balls

View this recipe being prepared on WCCO news >


Joan Donatelle, FoodE Expert at Byerly’s St. Louis Park