When I first saw this idea, I couldn’t understand why anybody would go through all the trouble to make risotto and then let it cool, cover it with crumbs and fry it. What a schlep! But then I tasted in a restaurant and I fell inlove! Yes it takes a bit of time and yes it would be easier to just eat the risotto straight away, but if you ever have any left over Risotto (I never do lol) or if you feel a bit adventurous, make your own, and try this. It really is worth it. For added oomph you could add a small block of Mozzarella in the middle of each ball. Ooh yum!
500g (17.64 ounces) Risotto, cooled (I just cooked a very plain risotto with Leeks, pesto and garlic, if you’ve never made risotto go HERE)
1 cup Flour
3 eggs, beaten
2 cups Breadcrumbs seasoned with salt
Oil for deep frying
Roll the cooled risotto into balls, coat with flour, then egg and finally the breadcrumbs. Place on a plate and put in the fridge for 20 minutes.
In a wok/pot, heat enough oil to deep fry the Risotto Balls. When the oil is hot enough, fry the Risotto balls until crisp and golden. Drain on Kitchen Paper and serve warm with sweet chilli sauce for dipping.
You could also make Risotto Cakes as below.Alida Ryder