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Fried Pimento Cheese Stuffed Risotto Balls

Makes about 24


  • 4 Cups-Cooked Risotto-cooled, or leftover rice
  • 2 Tablespoons-Fresh Flat Leaf Parsley-leaves only, chopped fine
  • 1 Tablespoon-Crushed Red Pepper
  • 1 Each-Egg


Pimento Cheese

  • 1 Cup-Sharp Cheddar Cheese-grated
  • 1 Cup-Pepper Jack Cheese-grated
  • 3/4 Cup-Mayonnaise
  • 2 Each-Green Onion-ends removed, sliced thin
  • 3 Tablespoons-Pimentos-chopped


  • 2 Cups-Flour
  • 4 Each-Eggs-beaten
  • 3 to 4 Cups-Panko Breadcrumbs
  • 1 ½ Quart-Canola Oil



  1. In a food processor or by hand combine all ingredients for pimento cheese.
  2. Place in refrigerator to firm up, this can be done a day or two ahead of time.
  3. Pre-heat oil in a large stock pot to 360 degrees.
  4. In a mixing bowl combine risotto/rice with parsley, crushed red pepper and egg.
  5. Form risotto/rice into balls, about the size of a golf ball.
  6. Make an indention with your thumb in the side of risotto ball.
  7. Scoop a tablespoon or so of pimento cheese and place into the indention and reform ball to enclose.
  8. Dredge balls in this order flour, egg and bread crumbs.
  9. Place a ball or two in a slotted spoon.
  10. Lower into preheated oil and cook until golden brown, about 1 to 2 minutes.
  11. Drain on a paper towel lined sheet tray, serve warm.