And so began the brainstorming for this recipe, with the trusty help of Pinterest. I didn’t want to make something that everyone has seen before, but I also wanted to create something that a majority of people were a bit familiar with, and so with a little bit of digging and voila! The birth of this mixup mashup appetizer baby was established.
In essence it’s a little bit of Cuban inspiration with the picadillo filling and a little bit of Italian with the risotto outward layer and a little bit of American with the Doritos breading.
Now, you may be wondering….. WHERE’S THE RECIPE?
And, here it is: (BEWARE, LOTS OF PATIENCE REQUIRED)
1 1/2 cup Arborio rice
1/2 cup white wine (Pinot Grigio)
3/4 cup warm milk
4 cups chicken broth/stock
5 tablespoons finely chopped cilantro
3/4 cup shredded cheddar cheese
1/2 lime zested
1 lb. ground beef (pick one with a higher fat content)
1/2 large bell pepper, finely minced
1/2 large onion, finely minced
1 lime juiced
2 cloves garlic, finely grated
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon light chili powder
salt & pepper to taste
1 tablespoon Worchestshire sauceDORITO BREADING
1 egg, whisked
3/4 ground Doritos Nacho Cheese Chips
3/4 panko bread crumbs
*The steps to follow look daunting, but I highly suggest to make this in a two day process as to not cause yourself kitchen burnout.
Steps to Making the Risotto Balls Dorito Style
2. Take arborio rice and place it in a dutch oven or casserole dish or anything that can be placed into the oven.
3. On the stovetop, heat up chicken stock until it simmers, then pour over dry arborio rice.
4. Place in the oven and bake for 45 minutes or until all liquid has evaporated.
5. Take rice out of oven and allow to cool, while doing so, move on to make the picadillo filling.6. On a skillet turned to Medium-High, brown ground beef.
7. Add minced onions until they start to turn translucent.
8. Add minced garlic and minced bell pepper and stir to cook for a few seconds.
9. Add cumin, oregano, chili powder, salt and pepper, and Worchestshire sauce. Stir to combine.
10. Add the juice of one lime and sprinkle cornstarch if you want the filling to be more dense. Set aside to cool
11. Now that the risotto rice has cooled add in the cheddar cheese to it.
12. Add white wine
13. Add warm milk and stir mixture to combine.
14. Add the lime zest and chopped cilantro and stir/fold to make a thick sticky rice mixture. Set aside.15. Make the dorito breading, this step is by far the easiest
16. Combine the ground Doritos chips and panko bread crumbs on a plate or shallow pan to prepare for assembly. (I used my Nutribullet to pulverize the Doritos into a fine breading texture).
17. Whisk one egg in a bowl and set aside.
18. ASSEMBLY TIME! Let’s make those balls…..
19. Take a golf ball size amount of the risotto and hollow out a small hole for the picadillo filling
20. Place picadillo filling in the small hole.
21. Press the risotto mixture and shape into a ball so that the filling is no longer visible.
22. Place the risotto-rellenas ball into the egg mixture and coat evenly.
23. Place the recently “egged” r-r ball into your dorito breading, making sure it is evenly coated and place onto a plate or tray.
24. Repeat steps 19-23 until all your risotto rice mixture is gone (this recipe made about 20 balls that are slightly larger than golf balls)
25. FRY TIME!
26. In a soup pot fill it with vegetable oil (or any high smoke point oil of your liking)
27. Turn on stove so that the oil is heated up to a Medium-High heat.
28. Wait until oil is hot enough for frying (sprinkle some flour into the pot, if it sizzles, it’s ready).
29. Place your D.R.R balls into the oil, make sure to only fry up to 4 at a time, and fry for 4 minutes, or until golden brown.
30. Just fry up all your balls!
31. Place recently fried balls onto a plate with a paper towel & enjoy within a couple minutes of cooling!!