The Art of Making Risotto Balls with Mozzarella Cheese and Marinara Sauce

As I stand in front of my kitchen counter, I feel a sense of excitement and calm wash over me. Today, we're going to make risotto balls, and it's a process that requires patience, attention to detail, and a love for Italian cuisine. The recipe is simple yet requires some finesse, which I'm happy to share with you.

To begin, I'll start by looking at the ingredients on my counter. There's liquid, which seems to have evaporated, leaving behind a residue of sorts. I'll turn off the stove and let it cool down for a bit. Next, I'll sprinkle some cheese – about half a cup should do the trick – and mix it with some cracked pepper. The aroma is enticing, and my stomach growls in anticipation.

I'll place the mixture onto a sheet tray, creating a thin layer that will allow it to set properly. Then, I'll let it cool down to room temperature before refrigerating it for about an hour. This step is crucial, as it allows the flavors to meld together and the texture to become just right. Once it's chilled, I'll take out my trusty bowl of water and start shaping the risotto into balls. Ten minutes pass, and I have twelve beautiful balls in front of me.

Now, it's time to add the finishing touches. I'll roll each ball gently in a light dusting of flour to help them brown evenly when fried. Next, I'll take my hands and flatten each ball slightly, creating a small indentation that will allow us to fill them with the mozzarella cheese mixture.

I'll prepare the cheese by mixing it with some salt, pepper, and a pinch of Sicilian flair – yes, I said Sicilian flair! For this recipe, we're using a combination of ricotta cheese and melted mozzarella. The result is a creamy, cheesy filling that will add depth and richness to our risotto balls.

With my hands, I'll fill each ball with the cheese mixture, making sure not to overfill them. I want them to be able to hold their shape when fried, but still retain that lovely gooey center. Once they're all filled, I'll place them on a plate and let them cool down for about 20 minutes.

Now it's time to get our hands dirty! We'll heat up the oil in a deep frying pan until it reaches 350 degrees Fahrenheit. When we drop the balls into the hot oil, they'll sizzle and crackle, releasing their cheesy goodness. The aroma is intoxicating, and my stomach growls with anticipation.

As I wait for the risotto balls to fry, I can hear the sound of water dripping from the kitchen sink. It's a soothing melody that seems to match the rhythm of the sizzling oil. The minutes tick by, and finally, it's time to serve our delicious creations.

I'll place two risotto balls onto a plate, drizzle them with some marinara sauce, and sprinkle some parmesan cheese on top. The result is nothing short of magical – crispy, cheesy, gooey, and utterly divine. And that's the secret to making perfect risotto balls with mozzarella cheese and marinara sauce.

The Breading Show: A Montage of Fried Delights

As I continue to work in the kitchen, I realize that I've become tired of constantly having to bread on camera for my audience. So, I've decided to change the name of the show to "The Breading Show" – a nod to the countless hours I'll spend perfecting my breaded and fried creations.

As I prepare the risotto balls for frying, I start thinking about the art of breading itself. It's a delicate process that requires patience, attention to detail, and a willingness to experiment with different seasonings and coatings. From traditional breadcrumbs to creative concoctions like cashew cheese, there are countless ways to add flavor and texture to our fried treats.

As I place the balls in hot oil, I can feel my heart racing with excitement. The sizzle and crackle of the oil is music to my ears, and the aroma wafting from the pan is intoxicating. This is what it means to be a master fryer – to coax out the best flavors and textures from each ingredient.

And so, as I continue to work on "The Breading Show," I invite you all to join me on this culinary journey. From risotto balls with mozzarella cheese and marinara sauce to creative breaded delights, we'll explore it all together. So, grab a glass of wine, sit back, relax, and get ready for the tastiest ride of your life.

**Sicily's Drinking Game**

As I cook up a storm in the kitchen, I realize that I've become quite the connoisseur of Sicilian cuisine – from its rich history to its bold flavors. And so, I've decided to introduce "Sicily's Drinking Game" – a fun twist on traditional game night.

For every risotto ball I make, I'll take a sip of wine and proclaim, "That's amore!" When the cheese is perfectly melted, I'll exclaim, "Bella Sicilia!" And when the marinara sauce hits the plate, I'll shout, "Viva la Italia!"

It's a game that requires patience, attention to detail, and a love for good food and wine. But trust me, it's worth playing – especially when you get to savor the fruits of your labor alongside a glass of fine Sicilian vino.

And so, as we continue on this culinary journey together, I invite you all to join me in "Sicily's Drinking Game." From risotto balls with mozzarella cheese and marinara sauce to creative breaded delights, we'll toast our way through the kitchen together. Buon appetito!

"WEBVTTKind: captionsLanguage: enwe are now playing a drinking game for this show in this episode every time I say Sicily you drink take a drink hi and welcome to the cooking show I'm your host faraday today we're gonna make rice balls okay so we're gonna make a risotto so we got two tablespoons of butter it's gonna melt it down in there a little bit I'm gonna do just a really basic risotto so there's two shallots in here it's finely diced I'm not putting any garlic in this you'll notice I don't know why I don't know probably should probably could have but I didn't I'm gonna season that we're gonna sweat out this shallot over medium-high heat let it soften up you talking about a couple writes in here I'm gonna add that and this is arborio rice like a short grain rice this rice is from the arborio region of Italy is it called town called arborio oh my god I made that up I'm so smart act like you know that's all cooking is about is just pretending so I do for the most part it's just I'm gonna add about 1/4 cup of white wine white wine facial love it the wine literally was absorbed in like two seconds this is just chicken stock there we go okay let that cook absorb this is the technique you use shake it just like that Sicily Neri phone before this is over huh as you notice we're making risotto every time a cup of stock gets absorbed we're adding another cup and we're shaking in between the atmosphere here right now PS as low as okay this is boring so I'm trying to entertain myself because obviously no one else is entertaining me yeah I did offer everyone like booze before we started everyone's like no okay just gonna drink alone but hopefully you guys are out there watching and drinking along with me Sicily okay so this is you can look if you look here it's kind of like there's no more liquid it's bubbling up I'm gonna turn it off it's basically all absorbed so I'm going to sprinkle in my cheese I think it's like a half a cup or something aren't look at the recipe look at the recipe I weighed this all out yesterday just like this some cracked pepper boom mix it all up no chase mmm it was just we're gonna put this onto a sheet tray let's bring out to a nice thin layer I'm gonna let this cool refrigerate it chill it down and then we can roll it doesn't least thin layer this is totally fine this is very relaxing I like doing this this is my version of icing a cake okay so this is like ten more minutes I'm setting aside it cool down to room temperature we pop it in the fridge covered it and it's been in there for an hour in a bowl we're gonna put cheese mozzarella just like a quarter cup of ricotta cheese we're gonna season it with a little bit of salt some nicely cracked pepper and it looks really dry and stuff and that's fine it's gonna get fried later and heat up and when you pull it apart its me nice and cheesy and melty and gooey and all that good stuff but for now it looks like this next I'm gonna roll most all of this risotto we're gonna make like 12 balls okay so I'm gonna roll it okay take this tip my little fingers a little bowl of water there we go twelve balls just like this go away - I probably couldn't use that so yeah whatever okay so next up we're gonna take our balls and we're gonna stuff them with the cheese mixture I'm gonna flatten it out a little bit like this yeah like up it slightly in your hand if you want to we're putting about about a tablespoon or so into here we're gonna fold it around take your hands and just roll it that's why I probably could use them we'll water some someone say Sicily Sicily oh the toys maybe one of this to be vegan you could you know wow they're not eating it it's like you could use vegetable stock and you could not stuff it with any cheese or you can stuff it with like that like vegan cheese or something like what are we the grossest words in the world up with that but like like think of something else just call like cashew cheese just not nut cheese it's so gross cuz we all know what that is speaking of balls it's like rose Sicily thank you barkeep don't be stingy on me spoilers friendly that's a good four okay I feel like every time I do in these videos lately I'm breading something so we're gonna change the name of the show to the breading show so because every episode I'm reading and all that we're gonna be close to a montage okay that's what we're doing you're me and Cole Brad you with me the old editors out there we're making this into a breading montage because I'm tired of constantly having to bread on camera and nobody cares everyone knows the deal we're doing it like that then we're gonna fry this we're gonna eat it we're gonna pull it your beautiful cheese pours like wow that's so cool mmm Sicily Cicely I mean get the night oil up to 350 these refrigerate for 20 minutes after you bread them and then we're just gonna put them in plop them in pop them out whop and then we serve them with marinara Sicily it's like says he's my like timeout as well all right for those of you guys following along playing along how many times have I said Sicily so far I don't know but we're gonna drink again cuz I said it are you guys liking my drinking game comment below tell me is this a good idea bad idea super idea probably stupid you guys are gonna probably say stupid but I think it's fun if I'm having fun Sicily so I'm at 360 I'm gonna drop my balls in here okay you just take like two to three minutes the reason why I'm like lifting up a little bit because I don't want them to sit there so heavy I don't want them to sit in the bottom the oil did you can see if I let them sit like this one starting to get darker on the bottom just like sitting on the bottom I'm just kind of moving them around a little bit these are so beautiful good so remove these guys under here we're gonna oh look at that oh my god you got that damn holy balls literally I'm gonna like you could just dip this right in there I'm gonna go like this stupid cheesy creamy crispy hot delicious Sicily for this recipe click the link in the description below this waywe are now playing a drinking game for this show in this episode every time I say Sicily you drink take a drink hi and welcome to the cooking show I'm your host faraday today we're gonna make rice balls okay so we're gonna make a risotto so we got two tablespoons of butter it's gonna melt it down in there a little bit I'm gonna do just a really basic risotto so there's two shallots in here it's finely diced I'm not putting any garlic in this you'll notice I don't know why I don't know probably should probably could have but I didn't I'm gonna season that we're gonna sweat out this shallot over medium-high heat let it soften up you talking about a couple writes in here I'm gonna add that and this is arborio rice like a short grain rice this rice is from the arborio region of Italy is it called town called arborio oh my god I made that up I'm so smart act like you know that's all cooking is about is just pretending so I do for the most part it's just I'm gonna add about 1/4 cup of white wine white wine facial love it the wine literally was absorbed in like two seconds this is just chicken stock there we go okay let that cook absorb this is the technique you use shake it just like that Sicily Neri phone before this is over huh as you notice we're making risotto every time a cup of stock gets absorbed we're adding another cup and we're shaking in between the atmosphere here right now PS as low as okay this is boring so I'm trying to entertain myself because obviously no one else is entertaining me yeah I did offer everyone like booze before we started everyone's like no okay just gonna drink alone but hopefully you guys are out there watching and drinking along with me Sicily okay so this is you can look if you look here it's kind of like there's no more liquid it's bubbling up I'm gonna turn it off it's basically all absorbed so I'm going to sprinkle in my cheese I think it's like a half a cup or something aren't look at the recipe look at the recipe I weighed this all out yesterday just like this some cracked pepper boom mix it all up no chase mmm it was just we're gonna put this onto a sheet tray let's bring out to a nice thin layer I'm gonna let this cool refrigerate it chill it down and then we can roll it doesn't least thin layer this is totally fine this is very relaxing I like doing this this is my version of icing a cake okay so this is like ten more minutes I'm setting aside it cool down to room temperature we pop it in the fridge covered it and it's been in there for an hour in a bowl we're gonna put cheese mozzarella just like a quarter cup of ricotta cheese we're gonna season it with a little bit of salt some nicely cracked pepper and it looks really dry and stuff and that's fine it's gonna get fried later and heat up and when you pull it apart its me nice and cheesy and melty and gooey and all that good stuff but for now it looks like this next I'm gonna roll most all of this risotto we're gonna make like 12 balls okay so I'm gonna roll it okay take this tip my little fingers a little bowl of water there we go twelve balls just like this go away - I probably couldn't use that so yeah whatever okay so next up we're gonna take our balls and we're gonna stuff them with the cheese mixture I'm gonna flatten it out a little bit like this yeah like up it slightly in your hand if you want to we're putting about about a tablespoon or so into here we're gonna fold it around take your hands and just roll it that's why I probably could use them we'll water some someone say Sicily Sicily oh the toys maybe one of this to be vegan you could you know wow they're not eating it it's like you could use vegetable stock and you could not stuff it with any cheese or you can stuff it with like that like vegan cheese or something like what are we the grossest words in the world up with that but like like think of something else just call like cashew cheese just not nut cheese it's so gross cuz we all know what that is speaking of balls it's like rose Sicily thank you barkeep don't be stingy on me spoilers friendly that's a good four okay I feel like every time I do in these videos lately I'm breading something so we're gonna change the name of the show to the breading show so because every episode I'm reading and all that we're gonna be close to a montage okay that's what we're doing you're me and Cole Brad you with me the old editors out there we're making this into a breading montage because I'm tired of constantly having to bread on camera and nobody cares everyone knows the deal we're doing it like that then we're gonna fry this we're gonna eat it we're gonna pull it your beautiful cheese pours like wow that's so cool mmm Sicily Cicely I mean get the night oil up to 350 these refrigerate for 20 minutes after you bread them and then we're just gonna put them in plop them in pop them out whop and then we serve them with marinara Sicily it's like says he's my like timeout as well all right for those of you guys following along playing along how many times have I said Sicily so far I don't know but we're gonna drink again cuz I said it are you guys liking my drinking game comment below tell me is this a good idea bad idea super idea probably stupid you guys are gonna probably say stupid but I think it's fun if I'm having fun Sicily so I'm at 360 I'm gonna drop my balls in here okay you just take like two to three minutes the reason why I'm like lifting up a little bit because I don't want them to sit there so heavy I don't want them to sit in the bottom the oil did you can see if I let them sit like this one starting to get darker on the bottom just like sitting on the bottom I'm just kind of moving them around a little bit these are so beautiful good so remove these guys under here we're gonna oh look at that oh my god you got that damn holy balls literally I'm gonna like you could just dip this right in there I'm gonna go like this stupid cheesy creamy crispy hot delicious Sicily for this recipe click the link in the description below this way\n"