Sometime I prepare a little too much Risotto and then I of course keep the leftovers. But the Risotto never tastes as good on the next day. So what should you do with the leftover Risotto? I have the solution: Risotto balls! Easy to make and very delicious!
See how to prepare them here:
Quite a bit of sunflower oil (to fill approx. half the pan)
3-5 tablespoons breadcrumbs
A little Parmesan or Mozzarella cheese, grated
1-2 eggs beaten (if you don’t have any in the house, it also works without but it tastes better with the eggs)
Optional: Add additional filling with further veggies or similar, but as my risotto already had its own flavor, I didn’t add anything but the cheese.
Prepare bite-sized balls of the leftover Risotto. Add the grated cheese. Roll in the egg mix, then roll the balls in the breadcrumbs.
Meanwhile heat a pan with the sunflower oil. Once hot, place the balls inside until golden brown.
Remove a place on a plate with kitchen towel, so the excessive oil can drip.
Serve warm or cold!