Need
2 stale bread rolls
2 cups leftover risotto (must be sticky!)
2 balls bocconcini cut into 1cm dice
2 eggs, whisked
flour, seasoned with salt and pepper
oil to fry
aioli, grated parmesan to serve
How
- Break the bread rolls up and place in a food processor. Blend until evenly broken up but not too fine. Set aside.
- Use a small bowl of water to wet your hands and pick up a small amount of risotto (about 2 tablespoons worth). flatten it out and place the piece of cheese in the centre. Fold the rice over to encase the cheese and make a firm ball. Repeat until finished.
- Coat the balls in flour, then eggs, then the bread crumbs.
- Fry at 170°C until golden brown. Drain on paper towel.
- Serve immediately with aioli and fresh grated parmesan.
Use It Up Tip: Freeze crusts and bread ends until you’ve got enough to make Bread & Butter Pudding or fry and turn into croutons.
