Crispy Risotto Bites With Marinara Sauce

Crispy Risotto Bites With Marinara Sauce - Plattershare - Recipes, food stories and food lovers
A bite-sized blend of Italian cheeses and rice, lightly fried and served with the versatile Marinara Sauce with a delicious fresh taste.
4.80 from 39 votes
Print Pin
Prep Time55 minutes
Cook Time1 hour 35 minutes
Total Time2 hours 30 minutes
Served As: Brunch, Snacks
Recipe Cuisine Type: Italian
Recipe Taste: Crunchy, Salty
Servings 6


  • 01 cup Rice for risotto arborio
  • 1/2 cup White Wine dry
  • 2 cup Vegetable Broth
  • tbsp Olive Oil 02
  • Onion finely chopped-01no.
  • Mushrooms finely chopped-1 cup
  • cloves Garlic minced-03 nos.
  • tbsp Parsley dried flakes 02
  • to Pepper or salt salt and taste
  • 1 / Mozzarella cut into cubes-12 nos., or filling, or rice for filling in the risotto rice balls
  • Breading crumbled /bread crumbs-1/2 cup (preferably crackers to make the risotto bites crispier). for crackers
  • 1/4 tsp Garlic Powder
  • 1 tsp Parsley
  • 1/2 tsp Oregano
  • dash Pepper or salt salt and
  • 500 ml Vegetable Oil for frying â as required
  • 1/2 cup Extra Virgin Olive Oil or sauce for the marinara sauce
  • 01 no Onion very finely chopped
  • Garlic finely chopped- 02 cloves
  • stalk Celery finely chopped- 01 no.
  • Carrot finely chopped-01 medium sized.
  • Red Wine such as chianti-1/2 cup good
  • Tomato crushed- 01 can
  • leaves Bay Leaves- 02 Nos. bay 02 nos
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Pepper freshly


  • For the Crispy Risotto Bites : Preparation Time: 45 minutes Cooking Time: 15 minutes Serving: 12 Crispy Risotto bites.
  • In a small saucepan, heat the vegetable stock over medium flame (do not bring it to a boil). Keep it on the heat while you make the risotto in a separate pan. Heat the oil in a medium sauce pan over low-medium heat.
  • Add the onion and garlic, cook for about 3 minutes. Add the mushrooms, continue cooking for another 4 minutes. Add the rice, cook about a minute, stirring.
  • Add ½ cup of the dry white wine into the rice. Cook, stirring, until nearly all of it is absorbed. Add another 1 ½ cup of vegetable stock, and keep stirring until that liquid is completely absorbed.
  • Add the final cup of vegetable stock, and stir until all the liquid is absorbed. Add the parsley, salt, and pepper and stir. Put the risotto aside for about 30 minutes until it is cool enough to handle.
  • Mix your breading ingredients in a shallow bowl. Prepare another shallow bowl with some water. Add the vegetable oil to a frying pan and heat over medium (make sure the oil is definitely hot before you begin).
  • Dip fingers in water and shape risotto into a (1 1/2-inch) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Ball up about 1/4 cup of the risotto and coat with the breading.
  • Fry in the oil, turning every so often so that each side becomes golden brown. This should take about 5 minutes. When they’re done, lay the bites on a paper towel to absorb the excess oil.
  • Repeat the procedure, until all the risotto is used. Serve hot with marinara sauce.
  • Fir the Marinara Sauce: Preparation Time: 10 minutes Cooking Time: 01 hour 20 minutes Servings: 04 Cups In a large sauce pan, heat the oil over medium heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
  • Add the celery, carrots, salt and pepper. Sauté until the vegetables are soft, about 10 minutes.Add the red wine, cook on high heat. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, for about an hour.
  • Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste, if required.

Recipe Notes

For the Crispy Risotto Bites:
Chef Tips:
  1. After rolling the Risotto balls, you may chill in the refrigerator as it gives them a firmer texture, and then fry them.
  2. Time saving tip: Make the risotto a day ahead of time and keep it the fridge until ready to use and all you’ll need to do the day of is to fry them when required.
For the Marinara Sauce
Chef Tips: 
       1. Time saving tip: You may make the sauce one day in advance, and rewarm on a slow heat and use as required.
Explore Recipes by Tags snacks recipes

Please appreciate the author by voting!

4.80 from 39 votes

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

No comments yet

Leave a Reply