• 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Thyme Leaves
  • 1 Cup Arborio Rice
  • 1 Cup Shredded Pizza cheese
  • 1 Tablespoon 
  • 1 Teaspoon Granulated Garlic
  • 1 Teaspoon Parsley Flakes
  • 2 1/4 Cups Chicken Stock
  • Bread Crumbs


  1. First make the Risotto. Heat the  in a saucepan and add the Arborio Rice, stir, while cooking for a minute or two.
  2. Then gradually begin to add the chicken stock, simmering and stirring until all of the stock is absorbed before you add more.
  3. Continue this way until all of the stock has been used and the rice has a creamy texture.
  4. Cover, remove from heat and chill.
  5. When the Risotto is chilled stir in the cheese until the mixture is well blended.
  6. Working with wet hands, or gloves, scoop one ounce portions and form into balls.
  7. Roll each ball in bread crumbs and deep fry until golden brown.
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