This is a great way to use up leftover risotto! The crisp exterior really works with the soft flavour-some rice and the melting mozerella in the middle - an Italian classic and now a family favourite!
350g leftover pea and broad bean risotto
100g mozerella, cut into 1cm pieces
2 tblsp flour
1 large egg, lightly beaten
3 slices bread, made into breadcrumbs (approx 150g)
Vegetable oil, for shallow frying
Lightly wet your hands and pick up a small handfull of the cold risotto. Flatten in the palm of your hand and put 1 or 2 pieces of mozerella in the middle. Form the risotto into a ball encasing the cheese in the middle and squeeze slightly, so it is firmly held together. Ideally the ball should be the size of a golf ball.
Roll the ball in the flour and then into the beaten egg and finally into the breadcrumbs. Roll the ball between your hands and gently squeeze to make sure it is compact. Transfer to a plate and repeat the process untill all the risotto has been used up.
Chill the balls for 2hrs-24hrs and then shallow fry untill golden and either serve immediately, or set aside and re-heat in a hot oven 200C for 10 mins.
I serve 3 balls per person with a crisp salad. They are delicious as an appetiser with drinks!