Ingredients
400 g leftover risotto rice from Butternut and sage risotto, chilled in the fridge until firmed up (see linked recipes)
1 mozzarella ball, cut into small cubes
plain flour, for dusting
2 eggs, beaten
100 g dried breadcrumbs
Method
- Mash the pumpkin pieces into the risotto using the back of a fork to make a more even consistency. Using dampened hands, mould the risotto into 12 balls, pushing a piece of mozzarella into the middle of each as you shape them. Put the flour, egg and breadcrumbs on separate plates. Roll the balls first in the flour, then in the egg, then coat them with breadcrumbs and chill for 20 minutes.
- Fill a deep pan no more than ⅓ full with oil and heat until the temperature reaches 180C, or until a piece of bread dropped in the oil turns golden in about 45 seconds. Cook the risotto balls a few at a time for several minutes, turning them carefully, until golden and crisp. Drain on kitchen paper and sprinkle with sea salt to serve.
