Black Olive Risotto Balls

Black Olive Risotto Balls

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 8 servings


  • 2 tablespoons butter

  • 3 cloves garlic, minced

  • 2 medium shallots, chopped

  • 1 cup Arborio or short grain rice

  • 1 container (32-oz.) chicken stock, warmed

  • 1/2 cup sauvignon blanc

  • 2/3 cup shredded mozzarella cheese

  • 1 1/3 cups freshly grated Parmigiano-Reggiano, divided

  • 1/4 cup minced sun-dried tomatoes (preferably smoked)

  • 3 tablespoons chopped fresh basil

  • 1 can (2.2-oz.) Lindsay┬« Sliced California Ripe Olives, drained and coarsely chopped

  • Freshly ground pepper to taste

  • 1 cup panko breadcrumbs

  • 1/2 cup flour

  • 2 eggs, beaten

  • Olive oil cooking spray

Cooking Directions

  1. Melt butter in a large skillet.

  2. Add garlic and shallots; cook over medium heat for 5 minutes.

  3. Stir in rice and cook for 2 minutes more.

  4. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently.

  5. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano-Reggiano, sun-dried tomatoes, basil, olives and pepper.

  6. Let cool, then cover and chill for at least 1 hour or until firm.

  7. Roll mixture into 1 1/2-inch balls.

  8. Stir together breadcrumbs and remaining Parmigiano-Reggiano.

  9. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes.

  10. Preheat oven to 375┬░F.

  11. Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray.

  12. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes.

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