Risotto bites are great as an appetizer, side dish or even entrée over pasta! A little-known secret is fried foods pairs well with champagne. If you do plan on serving the risotto bites with champagne, change the marina sauce to Alfredo or add as another option because the tomatoes clash with the high acidity of the champagne. These are seriously delicious and the possibilities are endless!
Risotto Bites Recipe
Prep Time: 1-1.5 hour
• 1 tbs. Olive Oil
• 1/2 cup Yellow Sweet Onion, finely chopped
• 1 cup Arborio (short-grain) Rice
• 1 quart (4 cups) Chicken Stock
• 1 cup Parmesan Cheese, divided
• 3 Tbs. Sun-Dried Tomatoes, finely chopped
• Salt & Pepper to taste
• 1 Egg, beaten
• 2 cups Panko Bread Crumbs
• 3 tbs. Fresh chopped Parsley
• Olive Oil Spray or Pam
• Extra Parmesan and Parsley, for garnish
• Marinara Sauce, for dipping (Pesto or alfredo would also be good)
Cook the onions: In a large saucepan, heat olive oil over medium heat. Add onions and sauté until softened and translucent. Remove to a separate bowl and wipe out the pan.
Cook the Rice : Return the pan to the medium heat and add the rice and 2 cups of chicken stock. Cook for about 10 minutes, stirring occasionally, until most of the liquid is absorbed. Add another cup of stock and cook the same way until mostly absorbed. Add the final cup of stock and cook until rice is tender and has created it’s own
creamy sauce. Stir in the cooked onions, 1/2 cup parmesan cheese and sun-dried tomatoes. Season with salt and pepper.
Pour rice mixture out onto a baking sheet, cover with plastic wrap and place in the fridge to cool completely – about 1 hour.
Prep your dipping & breading station: In a small bowl, add the beaten egg, set aside. In a medium-width, shallow bowl, add the panko bread crumbs, 1/2 cup parmesan cheese and 3 tablespoons chopped parsley. Set aside.
Take your pan of chilled risotto rice mixture from the fridge and place in a bowl. Scoop balls about 1 1/2-inches in diameter and place back on tray. One at a time, dip in egg to completely cover and then roll in the panko mixture to coat. Lightly spray all sides of the risotto balls with olive oil spray or Pam.
Cook the Risotto Bites using an Air Fryer: Set the temperature to 400F, and place risotto balls in the air fryer drawer, without about an inch or so of space in between. Set the timer for 10-15 minutes and cook until golden brown.
**The Air Fryer will need to preheat before the first batch – add 3 minutes to the timer that first time around. Every other batch will be about 10 mins.
OR Cook the Risotto Bites using an Oven: Preheat your oven to 450F and place balls on a foil-lined baking sheet (or cooling rack) about an inch apart. Cook for 8-10 minutes, flipping once during cooking – remove from risotto bites are golden brown.
Remove from Air Fryer or oven and sprinkle with extra parmesan and parsley. Serve as a small plate over a bed with marinara sauce. Or serve as an appetizer spaced out on a plate with a bowl of marinara sauce for dipping. Sewers would be a great addition or mini forks for serving as appetizers. Enjoy!