Serves 4


1.5 cups Risotto (We suggest preparing the risotto the night before, using Tenuta San Carlo Carnaroli Rice.)

2 ounces Pecorino

⅓ cup Rice Flour

2 Eggs

1 teaspoon Ground Black Pepper

4 cups Peanut Oil

1 glass (approx.) of Cold Water


In a bowl, whisk the eggs and flour. Slowly add the cold water until a smooth, uniform batter forms.

Add the risotto, grated cheese, and pepper. Mix together.

Using two spoons, form the batter into balls, approximately 2-3 inches in diameter.

Heat the oil in a frying pan. Fry the balls, two at a time, until they become golden brown. Remove them from the oil with a slotted spoon and place them on a tray covered with absorbent paper.

The rice balls are best enjoyed warm, but they’re also delicious as a picnic snack on the beach at Tenuta San Carlo!

Note: this recipe is gluten-free and vegetarian.

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