Risol Bolognese Recipe from Le Stanze Bistrot Cafe

Le Stanze Bistrot Cafe – Risol, a beloved Indonesian snack, offers a perfect combination of crispy exterior and flavorful filling. At Le Stanze Bistrot Cafe, we take this traditional treat to a new level by adding a rich, savory Bolognese filling. This fusion of Italian-inspired sauce with the classic risol wrapper creates a delightful snack that is perfect for any occasion. Whether served as a party appetizer or a comforting afternoon bite, our Risol Bolognese promises to be a crowd-pleaser.

In this recipe, you will learn how to prepare a delicious Bolognese filling using tender shredded chicken and a blend of spices, along with a soft, thin wrapper that crisps beautifully when fried. We will guide you step-by-step through the process, ensuring your risoles turn out crispy on the outside and savory inside.

Ingredients

Component	Ingredients	Quantity
Filling	Large onion, finely sliced	1/2
	Cooked shredded chicken	200 grams
	Bolognese sauce	310 grams
	Mushroom broth powder (kaldu jamur)	1 teaspoon
	Ground black pepper	1/4 teaspoon
	Dried oregano	1/4 teaspoon
	Chili sauce	2 tablespoons
	Water	2 tablespoons
Wrapper	Medium protein all-purpose flour	250 grams
	Large eggs	1 (or 2 small eggs)
	Cooking oil	30 ml
	Water	670 ml
Coating	Reserved wrapper batter	3 ladles
	Water	3 tablespoons
	Breadcrumbs (processed to finer texture)	Enough to coat

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Step-by-Step Instructions

Step	Description
1	Prepare the filling by heating a pan over medium heat. Add 1 tablespoon of margarine and melt it thoroughly. Add the sliced onion and sauté until fragrant.
2	Add the cooked, shredded chicken to the pan. Stir well to combine with the sautéed onions.
3	Pour in the Bolognese sauce, chili sauce (adjust amount if you prefer it spicier), mushroom broth powder, oregano, and ground black pepper. Add 2 tablespoons of water to loosen the mixture. Cook briefly until well combined. Remove from heat and set aside.
4	For the wrapper batter, prepare a bowl and mix the all-purpose flour, eggs, cooking oil, a pinch of salt, and mushroom broth powder. Gradually add water while stirring continuously until the batter is smooth and free of lumps.
5	To ensure the batter is smooth and lump-free, strain it through a sieve before cooking. Reserve a portion of this batter to use later for the coating.
6	Heat a non-stick pan or Teflon pan about 22 cm in diameter. Lightly grease with cooking oil. Pour about 1 ladle of batter, swirling the pan to spread it evenly into a thin layer. Cook until the surface is no longer sticky and the wrapper is cooked through. Remove and set aside. Repeat until all batter is used.
7	To assemble the risol, take one wrapper sheet, place a generous amount of filling in the center. Fold the bottom and top edges over the filling, then roll tightly from one side to the other, pressing gently to seal.
8	For the coating, mix the reserved wrapper batter with 3 tablespoons of water until smooth.
9	Dip each rolled risol into the batter mixture, then coat evenly with the fine breadcrumbs. Repeat for all risoles.
10	Heat cooking oil in a deep pan. Fry the risoles over medium heat until golden brown and crispy on all sides. Remove and drain on paper towels. Serve warm.

Final Thoughts

The Risol Bolognese from Le Stanze Bistrot Cafe combines the best of two worlds — the comforting texture of Indonesian risoles and the rich, flavorful Italian Bolognese. This recipe offers a perfect balance of spices, textures, and aroma that is sure to impress your family, friends, or customers. Enjoy making this delicious snack at home or come visit us to taste our signature Risol Bolognese in a warm, inviting atmosphere. Bon appétit!

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