Spinach Artichoke Risotto Balls are crispy bite-sized bites of creamy risotto coated in panko crumbs and fried until golden brown and crunchy. The perfect addition to your game day menu or as a luxurious appetizer for a romantic dinner at home!
Put the panko or breadcrumbs in a bowl and set aside. In another bowl, make the slurry by whisking together ¼ cup of the water and the ¼ cup of flour into a smooth paste. Whisk in the remaining ¼ cup of water.
Take a couple of tablespoons of risotto and shape into a round ball. Gently roll the risotto ball in the flour slurry, then roll it in the breadcrumbs until all sides are coated.
Place the breaded balls on a plate and repeat the process with the remaining risotto. Place the risotto balls in the refrigerator while the oil heats up.
Place 3-4 inches of oil in a medium sized heavy bottomed saucepan and heat to 350F degrees. Set up a cooling rack over a baking sheet or use a paper lined plate and place next to the oil.
Remove the risotto balls from the refrigerator. Using a slotted spoon, lower each one into the hot oil (3 or 4 at a time) and fry for about 3 to 4 minutes, or until golden brown and crispy. Place on rack or paper towels to drain.
Serve immediately plain or with your favorite sauce.
Store leftovers in a covered container in the refrigerator for up to 5 days. Can reheat in a 350F degrees oven.