You might be asking what Riscotta balls are? I decided to mix risotto with ricotta cheese and came up with the name Riscotta. They’re inspired by Arancini balls which are usually filled with parmesan cheese. They’re crunchy on the outside and soft on the inside with plenty of texture. Let me know what you think.
They are a bit messy to roll into balls but well worth it in the end. I made the mistake of removing some from the oil with a pronged slotted spoon and ended up stabbing them to death. Oops! Just use a regular slotted spoon. LOL.
√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free
300g pumpkin, diced
4 cups homemade vegetable stock or chicken stock (I used chicken stock)
2 tsp olive oil
½ large onion, diced
1 garlic, crushed
1½ cups Arborio rice
Roughly 50g spinach, stems removed
½ cup pine nuts
Homemade ricotta cheese
Rice crumbs (optional)
Pre-heat oven to 200°C.
Roast your pumpkin for about ½ hour until tender. In the meantime in a saucepan bring your stock to a simmer. In a separate pot, heat the oil and sauté the onion and garlic until soft. Add the rice and stir for about 2 mins. Add 1 cup of stock at a time to the rice until absorbed. Turn off the heat. Add the pumpkin, spinach and pine nuts and stir in gently until the spinach has wilted.
Lay the rice out on a baking tray to cool a little. Roll into balls about a ¼ cup in size and insert some ricotta cheese into the centre. Roll in rice crumbs (optional). Fry in vegetable oil (fully immersed) until golden brown.