Ingredients
- 350g (11oz) cold leftover risotto
- 125g (4oz) good-quality mozzarella, cut into 12 cubes
- 100g (3½oz) plain flour
- 2 eggs, beaten
- 200g (6½oz) breadcrumbs from day-old bread
- Vegetable oil, for deep-frying
Method
- Take about 2 large tablespoons of the risotto and shape with your hands into a flattened disc. Place a piece of mozzarella in the centre and squeeze the risotto around the cheese to form a firm ball. Repeat with the remaining rice and cheese.
- Line a baking tray with greaseproof paper. Place the flour, beaten egg and breadcrumbs in three separate shallow bowls. Season the flour with a little salt and pepper. Roll the rice balls in the flour, then in the egg and finally in the breadcrumbs. Shake off any excess breadcrumbs and set aside on the prepared tray. When all the balls are done, refrigerate for 20 minutes.
- Pour the oil into a deep fat fryer or deep saucepan to a depth of about 5cm (2in) and heat to 180°C (a cube of bread dropped in the oil will brown in 15 seconds). Gently lower 2 or 3 balls into the oil and fry for about 3-4 minutes, or until golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest. Serve immediately with a simple tomato sauce, if desired.
Top tips
Tip
Cooked rice is best used within a day or two. It is easier if you cook the risotto balls in batches, a few days at a time.
