Cmacfarlane’s Weblog

I love to make risotto but the leftovers once cold are not really good reheated.  While Jessie and I were in Italy we saw a great way to use it up.  If you are looking for local don’t look at this recipe.  Here it is: Take a golf ball size portion of good quality risotto and form it around a 1 inch square of fresh mozzarella.  If you made the risotto correct to begin with it should be sticky enough to hold together, if not add an egg to the risotto first.  Dip the rice balls in flour, egg and Italian bread crumbs in that order.  Refrigerate for at least 2 hours.  Deep fry in hot oil (350) until deep brown.  Serve alone or with marinara.  They make a great first course.