• 2 tbsp Badia Organic Extra Virgin Olive Oil
  • 2 tbsp Butter
  • 4 oz fresh Cremini Button Mushrooms, chopped
  • 1/2 cup medium size Onion, chopped
  • 2 tsp Badia Minced Garlic in Olive Oil.
  • 1 cup Arborio Rice, uncooked
  • 3 cups of Badia Chicken Flavor Bouillon, prepared
  • 1/2 cup (2 oz) Asiago Cheese, finely shredded
  • 1 cup Vegetable Oil
  • 2 Eggs, lightly beaten
  • 1 cup Badia Breadcrumbs with Complete Seasoning®
  • 1 tsp Badia Organic Adobo Seasoning
  • Badia Everything Mushroom


  1. Grease a 15 x 10 x 1 -inch baking pan, set aside.
  2. In a large saucepan heat 2 tbsp Badia Organic Extra Virgin Olive Oil and 1 tbsp of Butter over medium heat. Add the mushrooms, onions, and garlic. Cook until Onion is tender, and liquid is evaporated, stirring occasionally.
  3. Add rice cook and stir for 2 to 3 minutes or until rice starts to brown.
  4. In a medium saucepan bring broth to boiling, reduce heat and simmer.
  5. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
  6. Continue to cook and stir until liquid is absorbed. Add the remaining broth 1/2 cup at a time. This should take 15 minutes to absorbed.
  7. Next, stir in the remaining 1 tbsp of Butter, Asiago Cheese, Parsley.
  8. Pour rice mixture into the prepared pan, spread evenly. Cover and chill for an hour.
  9. Using lightly greased or wet hands, shape mixture into 1-inch balls. Then return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.
  10. In a large skillet heat 1 cup of vegetable oil over medium
  11. Roll rice balls in beaten eggs, then in Badia Bread Crumbs with Complete Seasoning® to coat.
  12. Cook rice balls, four at a time, in hot oil 2 to 3 minutes or until golden brown. Carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm while cooking the remaining rice balls.
  13. Sprinkle Badia Everything Mushroom, and enjoy!

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