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Make Fried Risotto Balls

Panzano chef Elise Wiggins shares her recipe for the perfect game-day snack.

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Step 1: Melt 8 tablespoons of unsalted butter in a saucepan. Add ½ cup minced onion and let soften. Add 2 cups Arborio rice, stirring in 4 cups heated organic chicken broth until it absorbs. Add more broth as needed. Remove from heat once rice is tender (30–45 minutes).

Step 2: Spread mixture across a baking sheet to cool completely. Then fold in ¾ cup grated Parmesan, 5 ounces of diced, smoked mozzarella, and 6 ounces cooked sweet Italian sausage.

Step 3: Form mixture into 1-ounce balls, then roll in flour. Dip them in an egg wash followed by panko breadcrumbs. Heat 1¼ cups vegetable oil in a heavy skillet and cook a few at a time. Once golden, drain on paper towels. Serve with warm tomato sauce.

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