Crispy lemon and herb rice balls with sriracha mayo

Crispy lemon and herb rice balls with sriracha mayo


Makes approx. 30 balls

  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 200g carnarolli rice (or Arborio if not available)
  • 200g white wine
  • 1 litre boiling water (or veg/chicken stock)
  • 100g butter
  • 70g grated parmesan
  • Juice 1 lemon
  • Zest 1 lemon
  • Salt
  • 2 whole eggs
  • 100g cold water
  • 100g plain flour
  • 200g Panko breadcrumbs
  • 200g mayonnaise
  • 10-20g sriracha (depending on your own taste)


  1. This makes quite a lot, so either save the excess for a meal or reduce the recipe
  2. Put the chopped onion and garlic into a saucepan with a little oil and start to cook on a low heat
  3. Gently cook the onion for about 5 minutes, until it starts to soften
  4. Turn the heat up and add the rice. Mix well and fry the rice for one minute
  5. Add the wine and mix well
  6. Cook until the wine has reduced right down
  7. Add 700g of the boiling water or stock. Mix well. Cook for 7 minutes, stirring frequently
  8. The liquid should have been absorbed. Add some more water/stock and continue cooking until the rice is cooked. Another 6-10 minutes
  9. Turn the heat off
  10. Add the butter and cheese. Mix in well. Check the seasoning and adjust with salt. Add the lemon juice and zest. Mix well
  11. Pour onto a tray and spread out to create a thin layer. Cling film and allow to cool for 10 minutes then put in the fridge and chill for 30 minutes
  12. Take a spoonful of risotto and weigh out 20g
  13. Roll into a ball. Repeat with remaining mix
  14. Crack the eggs into a bowl and whisk with the water
  15. Put the flour in to a separate bowl and the breadcrumbs into another bowl
  16. Roll the balls in the flour, then the egg mix and then the breadcrumbs
  17. Heat a pan filled to 1/3 with vegetable oil