← All recipes

🍽️ Crispy Rice Balls with Chicken Filling

556 kcal · 30 min · 4 servings

Ingredients

• 400 ml chicken broth
• 50 g butter
• 200 g arborio rice
• 2 eggs
• 50 g parmesan
• 4 chicken breast fillets
• 2 tbsp olive oil
• 2 tbsp basil
• pepper (from the mill)
• 100 g white bread
• oil (for frying)

Instructions

1. 1. Heat the chicken broth together with 30 grams of butter in a pot until the mixture boils.
2. 2. Add the rice to the boiling broth and let the mixture come to a boil again briefly.
3. 3. Reduce the heat to the lowest setting, cover the pot, and let the rice swell for about 20 minutes.
4. 4. Remove the pot from the stove and let the rice cool down completely.
5. 5. Stir one raw egg and some grated Parmesan into the cooled rice mixture.
6. 6. Cut the chicken meat into small, even cubes.
7. 7. Heat oil and the remaining butter in a pan.
8. 8. Sear the meat cubes briefly over medium heat.
9. 9. Season the meat with salt and pepper and add fresh basil.
10. 10. Take a portion of the rice mixture and spread it flat in your palm.
11. 11. Place a piece of the seasoned chicken in the center of the rice.
12. 12. Cover the meat with the remaining rice mixture and form small, firm balls.
13. 13. Roll the balls first in the remaining beaten egg.
14. 14. Then roll them in the breadcrumbs.
15. 15. Press the coating firmly onto the balls so that it adheres well.
16. 16. Heat the frying oil in a pot to 180 degrees.
17. 17. Fry the balls in batches until golden yellow and crispy.

Nutrition per serving

• kcal: 556
• Protein: 44 g · Fett/Fat: 26 g · Carbs: 35 g