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    Risotto Balls

    Servings 9 persons, Preparation time 30 minutes, Cooking time: 10 minutes


    • 2 tablespoons olive oil
    • 1 shallot, finely chopped
    • 125 g mushrooms, chopped
    • 100 g risotto rice
    • 250 ml chicken stock
    • 25 g freshly grated Parmesan cheese
    • Freshly ground pepper
    • 3 slices of stale white bread
    • 1 egg


    • Heat up one tablespoon of olive oil in a thick-bottom pan and sauté the shallot. Add the mushrooms and fry until the liquid has almost evaporated.
    • Stir in the rice grains and fry until they shine. Add the stock and slow boil the rice until ready in twenty minutes.
    • Mix the cheese and parsley through the risotto and season to taste with salt and pepper.
    • Allow the risotto to cool down and refrigerate for at least one hour.
    • Grind the bread into fine crumbs in the food processor and mix in 1 tablespoon olive oil. Continue to stir until it regains a loose crumb consistency. Pour the crumbs in a deep dish.
    • Beat the eggs in another deep dish.
    • Shape the risotto into walnut-sized balls. Coat the balls in the beaten egg and then in the bread crumbs. Preheat the airfryer to 200°C. Put 8 to 10 balls in the basket and slide the basket into the airfryer. Set the timer to 5 minutes and bake the risotto balls until golden brown. Bake the rest of the balls in the same manner. Serve the risotto balls in a platter with red or green pesto.
    Risotto Balls | Philips

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