2 pounds of risotto
4 cups of water
2 tablespoons olive oil
1 large onion finely chopped
3 stalks of celery diced
½ broccoli chopped
½ cups carrots chopped
2 zucchini chopped
2 red peppers diced
1½ cup grated parmigiano
2 tablespoons diced garlic
3 tablespoons fresh parsley
2 pounds bread crumbs
8 eggs
salt & pepper


In a large sauce pan add risotto and water, bring to a boil then turn down to simmer.
Stir every once in a while as if you were making rice pilaf.
In the meantime, chop all of the vegetables into small dice.
Add the oil to a nonstick sauté pan and lightly sauté the vegetables for 4-5 minutes.
Stir the risotto.
If the water starts to evaporate add just enough water to cover.
This will take up to a half an hour and possibly longer.
Once the risotto is cooked, remove from the pan draining any excess water.
Spread out on a sheet pan and allow to cool.
In a large mixing bowl, add the risotto, vegetables and parmigiano cheese.
Mix well to combine all ingredients.
In a separate mixing bowl break and whisk the eggs.
Separate the risotto mixture into two even portions.
Each portion will make 20 risotto balls.
Roll risotto in palms of hands to form balls.
Once all risotto balls are finished, put them into the egg batter, coat well.
Cover with bread crumbs.
Repeat this process 3 times.
Put 3 cups of oil into a large sauce pan and heat on the stove top.
Once heated take risotto from the fridge and put 5 to 6 in at a time.
Do not crowd pan.
Line plate or sheet pan with paper towels.
When the risotto balls are golden brown, remove from the oil into the paper towels.
Makes 40 risotto balls.