Italian · Dinner
Baked Rice Balls
Baked Italian rice balls made with saffron arborio risotto, shredded chicken, and mozzarella, breaded in panko and oven-baked until golden. Served warm with marinara sauce for dipping.
$5
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
546Calories
47.8gProtein
15.4gFat
50.2gCarbs
4.2gSugar
2.6gFiber
1002mgSodium
287mgChol
5.1gSat Fat
701mgPotassium
252mgCalcium
3.4mgIron
1.2mcgVitamin B12
5.1mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Preheat oven to 425°F. Gather shredded chicken, risotto ingredients, and three breading station bowls.
2
Heat
Warm half the olive oil over medium heat, add onion and garlic, cook 2 minutes until softened.
3
Heat
Stir in arborio rice, chicken stock, and saffron, simmer covered 18 minutes over medium-low heat until liquid absorbs.
4
Assembly
Cool rice 15 minutes, then mix with parmesan, half the beaten egg, oregano, salt, and pepper.
5
Assembly
Scoop rice onto palm, press in chicken and mozzarella cube, mold into compact golf-ball-sized balls.
6
Assembly
Roll each ball in flour, dip in remaining egg, coat evenly in panko breadcrumbs.
7
Heat
Bake on oiled sheet at 425°F for 20 minutes, turning halfway, until crust is deep golden and crisp.
8
Plate
Transfer rice ball to plate and serve warm with marinara sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup190g arborio rice, dry
- 2 cup480ml chicken stock
- 2 pinch2 pinch saffron threads
- 2 tbsp2 tbsp parmesan cheese
- 6 tbsp56g mozzarella cheese
- 22 eggs, beaten and divided
- 2/3 cup70g panko breadcrumbs
- 2 tbsp2 tbsp all-purpose flour
- 1 tbsp1 tbsp olive oil, divided
- 2 tbsp2 tbsp onion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
- 1/2 cup120g marinara sauce, for dipping
