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Reviewed: Aug. 5, 2008

I really enjoyed the flavor of this recipe. I had a very difficult time getting the rice to ball up. I had to cake on the flour just to handle them. Perhaps I cut the ham to large, I am not sure. But the flavors are great! Thanks!

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Reviewer:

Kristen

	Cooking Level: Intermediate Home Town: Southampton, New York, USA Living In: South Lake Tahoe, California, USA
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Reviewed: Mar. 29, 2008

Yum!

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Reviewer:

Marissa


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Reviewed: Aug. 20, 2007

Tasty. Only try if you are patient - this is the key to a good risotto!

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Mr Kitty

	Cooking Level: Intermediate Living In: Brisbane, Queensland, Australia
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Reviewed: Nov. 5, 2006

This is incredible. I won third place in a cook off where you could make anything as long as you used rice. The only reason I placed third was because a judge was ?scared? of peas. I had a blast making it, and EVERYONE thought I should have won. My platter was cleaned out first. Thank you for an incredible recipe that I have now promised my whole family I will add to our Thanksgiving feast.

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Reviewer:

Heather


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Reviewed: May 3, 2006

WORTH IT, I'D SAY SO...I ADDED A LITTLE BIT OF THE BREAD CRUMBS TO THE MIX TO HELP FORM THE BALLS. IT ALSO HELPS TO CHILL THE MIX. THE RESULTS ARE FAB.

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HERSHEYSKISSES

	Cooking Level: Expert Living In: Tinley Park, Illinois, USA
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Reviewed: Sep. 9, 2005

The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, these are exceptional. Truly restaurant-quality. I eliminated the peas and didn't miss them (this probably makes it easier to shape the balls). Don't be concerned about the overwhelming flavor of the parmesan-risotto mixture, it's just right once the balls are battered and cooked. The oil I used to cook the balls didn't cover them, so I fried them for about 3-4 minutes on one side and then flipped. The less handling, the better. And they reheat beautifully in the oven to boot!

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Reviewer:

INDIGO184


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Reviewed: Mar. 18, 2005

I made this as an appetizer for a dinner party. I prepared them a week in advance and froze, then reheated in oven. Served with some mixed lettuce leaves and a small portion of ambrosia.....delish. I did find the mixture a little sloppy to form balls but struggled through and they were perfect. Will definatley be making again but maybe without the peas.

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5 users found this review helpful

Reviewer:

CZARDAS

	Cooking Level: Expert Home Town: Melbourne, Victoria, Australia Living In: Narre Warren, Victoria, Australia
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Reviewed: Aug. 6, 2003

Pretty good. I have eaten these with a meat center. I mixed ground beef with peas and mozzarella and put it in the center of the ball. You only need small amount. Eat these hot, with marinara sauce! This is a day long process, so block out some time to make these. Worth it though!

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Reviewer:

Sue


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