Fried Risotto Balls

I make these when I have left over risotto. Usually the risotto is from the night before, and by sitting in the fride for 24 hours the arborio rice has set together and can easily be formed into risotto balls with boccocini cheese in the middle. If you're having people over, they make a really nice finger food snack, just make sure to make them a little smaller. If you are making smaller finger food size risotto balls, I find that there's no need for there to be any boccocini cheese in the middle. I make these up with whatever risotto I have left oever, whether it's sundried tomato or pumpkin and leek :)

Serving size: Serves 4Cooking time: Less than 60 minutes

INGREDIENTS

250g leftover risotto
Grated Parmesan, to taste
Bread Crumbs
Salt and pepper
Boccocini, cut into small cubes
flour
Egg wash
Vegetable oil for deep-frying

METHOD

In a large bowl mix risotto, Parmesan, 2 tablespoons bread crumbs, salt and pepper. Roll into balls, press small piece of boccocini into the centre.Roll balls in flour, followed by egg wash then bread crumbs.Heat oil in wok till 180°C, fry risotto balls till golden brown. Drain on absorbent paper.