Frittelle Di Riso Recipe

50 minutes


  • 300g of risotto rice
  • 400ml of whole milk
  • 60g of sugar
  • 100g of flour
  • 10g of fresh yeast
  • 1 orange's zest
  • 1 pinch of cinnamon
  • 200g of honey
  • sunflower oil, for deep frying


In a heavy-based pan, bring the water, milk and sugar to to boil. Add the rice and cook like a risotto, stirring with a wooden spoon for about 30 minutes, or until the rice is cooked through. Put the rice in a bowl and let it cool completely
Dissolve the yeast in a couple spoonfuls of lukewarm milk, add this liquid to the rice, along with the flour, orange zest and a good pinch of cinnamon
Cover with cling film (or wrap with a kitchen towel, like my mother does) and let it rise for 1 hour or until it doubles in size
Preheat the sunflower oil to 180°C in a heavy-based saucepan or deep-fryer
Place the rice onto a work surface and use a wet knife to form it into a 1cm thick rectangle. Cut out batons, about 1cm thick, and let them fall directly into the hot oil. Fry until golden, then drain on kitchen paper
Heat the honey in a small pan. Place the rice fritters on the serving plate and drizzle over the warm honey