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Italian Rice Balls

A fried rice ball made with risotto rice, mozzarella, parmesan, herbs, orange zest, and breadcrumbs.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Basil and oregano match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,390 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Italian Rice Balls

Time18-20 minutes

Ingredients

Directions

Cook the risotto

  1. Heat the stock in a large saucepan and keep it on a constant simmer.

  2. Melt the butter in another saucepan.

  3. Add the rice, stirring to coat all the grains.

  4. Add the stock, one ladle at a time, until absorbed.

  5. Continue cooking until the rice is tender but still firm, about 18-20 minutes.

Shape the balls

  1. Add mozzarella, shallots, herbs, orange zest, parmesan, salt, and pepper, and mix.

  2. Remove from heat and allow to cool.

  3. Shape the rice into eight balls.

Coat, fry and serve

  1. Dip each ball into beaten egg and coat well.

  2. Roll the ball in breadcrumbs, pressing crumbs into any bare areas.

  3. Heat oil in a pan.

  4. Add the rice balls and cook until golden all over. If necessary, do this in two batches.

  5. Drain the fried balls on kitchen paper.

  6. Serve hot or cold.

Nutrition, whole recipe (rough)

854Calories
31 gProtein
49 gFat
75 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Mozzarella Cheese1 oz (28g)85
Orange1 medium (131g)62
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Parsley1 tbsp chopped fresh (3.8g)1
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Basil + oreganotop 1% of all pairs
    Smell alikestrong
    Cooked together1,390 recipes

    Shared aroma: estragole (anise, licorice).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  4. Parsley + oreganotop 2% of all pairs
    Smell alikestrong
    Cooked together1,184 recipes

    Shared aroma: estragole (anise, licorice).

  5. Shallot + basiltop 7% of all pairs
    Smell alikestrong
    Cooked together473 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Risotto rice
Its starch releases as it cooks, making the rice creamy and helping the balls hold together.
Vegetable stock
Liquid that the rice gradually absorbs, adding savoury flavour as it cooks.
Unsalted butter
Adds richness and a rounded, savoury flavour to the rice.
Mozzarella cheese
Melts into a stretchy, gooey centre when the balls are heated.
Parmesan cheese
Adds a salty, savoury depth of flavour to the rice mixture.
Orange zest
Adds a bright citrus aroma that lifts the savoury rice.

The step that matters

Cook the rice until tender but still firm, then cool it fully. Overcooked rice turns mushy and loses its shape, while rice still warm and loose will not hold a ball. Cooling lets the starch set so the balls stay firm during coating and frying.

Swap the orange

How well each one fits the dish's main ingredients (butter, rice, mozzarella cheese, shallot, parsley, basil, oregano):

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits better
  4. Orangethe original

Fit is the average pairing score against butter, rice, mozzarella cheese, shallot, parsley, basil, oregano. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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