We enjoyed these little jewels in Sicily and even Umbria the last trip. Typically chilled risotto is shaped into a golf ball to baseball size ball, and stuffed with just cheese for the smaller ones, or meat sauce for the larger ones. Vegetarian red sauce with mushrooms and lentils make a good one too. We start with a batch of risotto for one evening’s meal and make sure we have some left to stuff the next night. Great appetizers too but make a meal rounded out with salad and vegetables. In this recipe we have specified, Simple Risotto from our cookbook.


  • 1 recipe of Simple Risotto, chilled
  • 1 pound of bolognese sauce from our cookbook, or store purchased
  • Oil for frying, GMO free canola
  • 2 eggs, beaten with 1 Tablespoon water
  • 1 1/2 cups bread crumbs with 1/2 cup finely grated Parmesan cheese
  • 1 cup flour
  • 2 - 3 ounces Caciocavallo cheese, a gourd shaped sheep or cow milk semi hard cheese or similar


Make risotto, chill for later use. Make meat sauce or substitute sauce. Cut cheese if using into small cubes. Create 8-12 rice balls using a scoop to ensure equal size. Squash the rice in your hand to make a shell in which to fill. First add cheese, if using, then a spoonful of sauce. close with more rice or if you have enough bring the rice around to close. Set aside until all are shaped.  It may help to  wet the  hand  holding the rice doesn’t stick to your hands.

When all balls are shaped, dip each first in flour, then egg, then bread crumbs as in standard breading procedure.  When all are breaded, place on sheet pan and refrigerate about 20-25 minutes, to set the breading. Meantime place the oil into a high sided pan, such as a dutch oven to slightly under half full. Bring to 350 Deg F. Drop 3 balls at a time into the oil, taking care not to let oil over flow onto stove. Place balls onto a paper towel lined baking sheet until all are done. Serve immediately or chill completely uncovered and reheat on baking rack and baking sheet in 400 º F oven for 7-10 minutes, to internal temp of 165 º F.


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