If you’re anything like me and always ending up cooking double the risotto you need, this recipe is for you! These remind me of a cold Sunday afternoon, overindulging in these with my sister while the footy’s playing.
Ingredients
Leftover risotto [click here]
Grated parmesan cheese
Breadcrumbs
Oil for frying
Method
Place the cold leftover risotto in a mixing bowl.
Add in the grated cheese and mix through, this is the binding for the rice. Add at least 1-2 tablespoon for every cup of risotto.
Roll into bite sized balls – having slightly damp hands will help the rice from sticking to your hands!
Coat well in the breadcrumbs and fry until all sides are golden.
Drain in a sieve and then onto paper towel.
Serve while hot!
Chanel's Tapas Bar 