Polpette di Riso: Italian Rice Balls

Polpette di Riso, or Italian rice balls, are a delightful and versatile dish that showcases the wonderful flavors of Italy. These tasty morsels are made from rice, cheese, and various ingredients, often featuring herbs and spices. They can be enjoyed as an appetizer, a main course, or even a snack. They’re perfect for gatherings or a cozy dinner at home. From my own personal experience, I’ve found that they’re always a hit with family and friends. Let me show you how I make these delicious Polpette di Riso.

Notes on What to Expect

When making Polpette di Riso, you can expect crispy, golden-brown balls on the outside with a soft, cheesy center bursting with flavor. They’re easy to customize, so feel free to get creative with your ingredients and seasonings.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 15 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Easy
• Servings: 4 (makes about 12 balls)
• Calories: Approximately 250 calories per serving (3 balls)
• Cost of Ingredients: $8-12 (varies by location and availability)
• Cuisine: Italian
• Course: Appetizer or Main Dish

Equipment Needed

• Large pot
• Cooking spoon
• Mixing bowl
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Frying pan or deep fryer (optional)
• Tongs or slotted spoon
• Check out the must-have equipment and ingredients for making a Savory  #polpettediriso  here.

Ingredients

• For the Rice Mixture:
  • 1 cup Arborio rice (or any short-grain rice)
  • 2 cups vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • Salt and pepper to taste
• For the Coating:
  • 1 cup breadcrumbs (Italian-style preferred)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten (for egg wash)
• For Frying:
  • Vegetable oil (for frying)
  • Check out the must-have equipment and ingredients for making a Savory  #polpettediriso  here.

Method

Step 1: Cook the Rice

1. Prepare the Rice: In a large pot, bring the vegetable or chicken broth to a boil. Add the Arborio rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 18-20 minutes or until the rice is tender and all the liquid is absorbed.
2. Fluff the Rice: Once cooked, remove the pot from heat and let the rice sit covered for about 5 minutes. Fluff the rice with a fork and let it cool slightly.

Step 2: Make the Mixture

3. Combine Ingredients: In a mixing bowl, combine the cooked rice, grated Parmesan cheese, chopped parsley, one egg, salt, and pepper. Mix well until all ingredients are fully incorporated.
4. Chill the Mixture: Let the mixture stand for about 15 minutes. This helps it firm up, making it easier to shape.

Step 3: Form the Balls

5. Shape the Polpette: With clean hands, take a small amount of the rice mixture and shape it into a ball about the size of a golf ball. Repeat until all the mixture is used.

Step 4: Prepare for Coating

6. Set Up Coating Stations: Set out three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs.

Step 5: Coat the Rice Balls

7. Coat the Balls: Roll each rice ball in the flour, then dip it in the beaten egg, and finally coat it with breadcrumbs. Ensure they are fully covered.

Step 6: Fry the Polpette

8. Heat Oil: In a frying pan, heat about an inch of vegetable oil over medium heat until hot (about 350°F or 175°C).
9. Fry the Balls: Carefully add a few rice balls to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown. Use tongs to turn them.
10. Drain the Balls: Remove the fried rice balls and place them on a paper towel-lined plate to drain excess oil.

Step 7: Serve and Enjoy

11. Plate and Serve: Serve warm with marinara sauce for dipping or a sprinkle of additional Parmesan cheese and parsley.

Variations

• Stuffed Polpette: Add a small piece of mozzarella cheese in the center of each rice ball before coating for a gooey surprise.
• Vegetarian Option: Substitute cheese with nutritional yeast for a vegan version.
• Herb Variations: Experiment with different herbs like basil, thyme, or even spinach for added flavor and nutrition.
• Check out the must-have equipment and ingredients for making a Savory  #polpettediriso  here.

Tips and Substitutions

• Rice: You can use leftover cooked rice for a quicker option. Just ensure it’s sticky enough to hold together.
• Baking Option: If you prefer to bake rather than fry, preheat your oven to 400°F (200°C), place the coated rice balls on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until golden brown.
• Gluten-Free: Use gluten-free breadcrumbs and flour to make this dish suitable for those with gluten sensitivities.

Nutritional Information Per Serving (3 balls)

• Calories: 250
• Protein: 8g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 2g
• Sodium: 500mg

Closing Thoughts

I hope this guide has made making Polpette di Riso seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking!