Description
The flavor of those wonderful fried risotto balls in a simple baked version.
Ingredients
- 1 cup Water
- 1 cup Quick Cooking Rice (I Used Minute Rice)
- 5 Tablespoons Unsalted Butter, Divided
- ½ cups Shredded Mozzarella Cheese
- ¼ cups Grated Parmesan Cheese
- 2 slices Cooked Bacon, Crumbled
- 2 Tablespoons Chopped Parsley
- ⅔ cups Seasoned Panko Breadcrumbs
- Salt And Pepper, to taste
- 1 cup Water
- 1 cup Quick Cooking Rice (I Used Minute Rice)
- 5 Tablespoons Unsalted Butter, Divided
- ½ cups Shredded Mozzarella Cheese
- ¼ cups Grated Parmesan Cheese
- 2 slices Cooked Bacon, Crumbled
- 2 Tablespoons Chopped Parsley
- ⅔ cups Seasoned Panko Breadcrumbs
- Salt And Pepper, to taste
Preparation
Preheat the oven to 400 F.
Bring the water to a boil in a saucepan. Then add the quick-cooking rice, cover pan, remove from the heat and let it stand for 5 minutes.
Stir in one tablespoon of the butter and the mozzarella and Parmesan cheeses. Fold in the bacon and parsley.
Using a scoop (I used a 1 ounce scoop and got 12 rice balls) or your hands, form the rice mixture into balls.
Melt the remaining butter and put it in a shallow bowl. Spread the breadcrumbs in another shallow bowl. Dip each rice ball into the butter and then into the breadcrumbs. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Rotate the rice balls and continue baking for an additional 10 – 15 minutes or until they are golden brown. Serve hot, with or without a dipping sauce.
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