I love to make these Pumpkin Risotto Balls in the winter and fall months because pumpkin is just so perfect this time of the year.  I have made these tasty little risotto balls several times and they are always a hit.  They tend to be the first appetizer to disappear.  See, aren’t they beautiful!

If you have ever made risotto from scratch then you have an idea as to what you are getting into.  If not, then this is your warning.  You must stir risotto pretty much the whole time.  The more you stir the more glutinous the mixture will become, which is what you want.  It needs to be super creamy, not a soupy mess.  If you are making risotto balls then a soupy mixture will straight up not work.  So be prepared to stir for roughly 20 minutes.

Okay now that I have my disclaimer in, let’s get started!

Ingredients:

4-5 cups heated Veggie Stock

1  1/2 cups Arborio Rice

6 oz. Organic Pumpkin Pie Puree

1  1/2 cups Shredded Mozzarella Cheese

Panko Bread Crumbs for rolling

1 Tsp. Cinnamon

1 Tbls. Nutmeg

Olive Oil

1 Small Block of Emmentalier Cheese

Heat your stock in a seperate pot first.  Pour the Arborio rice in your larger pot and add enough of the heated veggie stock until the rice is just covered.  Turn on stove to medium high, stirring often.  When the stock has mostly been absorbed, add more stock until the rice is again just covered.  Continue stirring and adding the stock as it is absorbed until the rice is cooked al dente.  At this point add the pumpkin puree, cinnamon, and nutmeg.  Stir the ingredients until they are blended well.  Repeat the same process with the veggies stock (covering and stirring) until the rice is cooked thoroughly.  As this point be VERY careful not to over cook the rice.  Most likely you will only have to add veggie stock one more time before the concoction is nice and glutinous.  Please feel free to taste it the entire time to make sure the rice is perfectly cooked.  Now add the cheese.  At this point you should have a texture much like glue.  Taste the mixture again to make sure you don’t  need to add any additional spices.  At this point my tasting usually turns into giant spoonfuls.  You know, to check the spices. :)

Now you can either put the risotto into bowls and eat it up or you can get out a cookie sheet and begin the process of turning these into little balls of cheesy heaven.  I know, I know, it is a tough choice.

Take your pot and dump the contents onto a cookie sheet (line the sheet with foil first, it is so much easier to clean later).  Spread the concoction onto the sheet nice and evenly.  Place the sheet in the freezer for about 10  minutes.  You just want the risotto to tighten up. 

While the risotto is cooling off take this time to cut up the Emmentalier Cheese into little 1/4″ cubes.

After the risotto is fairly firm pull the sheet out and begin rolling the risotto into little golf ball sizes.  Grab one little cube of the Emmentalier and push it into the center of the ball.  Roll the ball a little more to cover up the insertion point.  Next roll the risotto ball in the panko bread crumbs and set aside.

Poor just enough olive oil in the pan to cover the bottom of it.  We are not deep frying anything here we just want a light crisp on the outside.  Once the oil is hot, place the balls in the pan and let each one brown.  Flip each ball over and brown the other side.

These are best served hot/warm so I would suggest saving the pan fry for last.  You can always make these the night before.  Just cover the balls and place them in your fridge until you are ready to lightly fry them.

These are my favorite!!

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