Leek Risotto Fritter

Deep-fried and stuffed with cheese, these risotto bites are ridiculously yummy.


  • 3 1/2 tablespoon butter
  • 1/2 onion, cut into small cubes
  • 1 leek, chopped
  • 3/4 cup Arborio rice
  • 1/2 cup white wine
  • 1 1/2 cups warm vegetable broth
  • 1/2 cup grated Parmesan
  • Black pepper
  • Salt
  • 3 1/2 ounces mozzarella cheese, cubed
  • 1 cup breadcrumbs
  • Oil for frying


  1. In a pan, melt butter and sauté the onion and rice.
  2. Add the white wine and stir until almost dry. Add the leek and vegetable stock, and continue stirring until the rice is al dente. Add more if needed.
  3. Turn off the heat and add the grated Parmesan cheese, salt and pepper. Let cool.
  4. Spread a small amount of risotto on the palm of your hand, stuff with a cube of mozzarella cheese and shape into a small ball. Repeat with remaining risotto.
  5. Toss the balls in breadcrumbs and fry in hot oil, then drain on paper towels and serve.