Wisconsin Smoked Cheddar Crispy Rice Balls


4 oz butter
1/2 yellow onion, minced
10 oz Arborio rice
1 cup white wine
1 and 1/2 quarts water
kosher salt to taste
1 and 1/2 cups Wisconsin Smoked cheddar Cheese, grated
1 cup ap flour
4 eggs, beaten
2 cups fine bread crumbs
1 quart peanut oil for deep frying
  • Melt butter in a large saucepan over medium heat.
  • Add the onion and saute until translucent, about 3 minutes.
  • Add the rice and toss with onions and butter.
  • Stir in the wine and cook until the wine is absorbed.
  • Add water 4 oz at a time, stirring often, until water is absorbed each time.
  • Add enough water, cooking until rice is tender, stirring constantly near the end of the cooking time.
  • Remove from heat and season with salt. Spread on a baking sheet and refrigerate, covered until cool.
  • Place a bowl of water, a bowl of the grated Smoked cheddar and the cooled rice on a work surface.
  • Wet the palm of one hand so the rice doesn’t stick to it.
  • Press 2 level tbs of rice into the circle on your palm, then place about 1 tsp of the cheese in the center and form the rice into a ball around the cheese. The balls should be about the size of a golf ball.
  • Place the flour, eggs and breadcrumbs in 3 separate bowls.
  • coat the rice balls with flour, shaking off excess, then dip in the eggs and then in the breadcrumbs.
  • Press the breadcrumbs into sides of the balls. Refrigerate until ready to fry.
  • Heat oil in a deep saucepan or deep fryer filled 1/3 full with the peanut oil to 350 degrees.
  • Place 4 or 5 balls in the oil at a time and cook until the rice balls are golden brown and crispy. About 3 minutes.
  • Drain on paper towels and serve.
Recipe: courtesy of Chef John Caputo and Wisconsin Cheese




30 min


20 min


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