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Risotto Balls

Here’s a great idea to make the most of any risotto leftovers.


  • 2 cups cooked risotto rice

  • 3 bocconcini

  • 0.5 cup plain flour

  • 2 whisked eggs

  • 0.5 cup breadcrumbs

  • olive oil or vegetable oil for deep frying

  • 1 cup rustic tomato sauce see below


  • 1.

    To make the tomato sauce, fry one clove of garlic, with roughly-chopped vine-ripened tomatoes, in ¼ cup extra virgin olive oil until soft.

  • 2.

    Add a splash of white wine and reduce.

  • 3.

    Season with sea salt and cracked black pepper and 12 torn basil leaves.

  • 4.

    Leave chunky or blend.

  • 5.

    To make the risotto balls, chop the bocconcini into small pieces and mix with the cooked rice.

  • 6.

    Form into golf-ball size balls and dust with flour.

  • 7.

    Place into the egg mix to coat and then into the breadcrumbs.

  • 8.

    Fry in the olive oil at 180C for three minutes or until golden.

  • 9.

    Serve with the warmed tomato sauce and a nice green salad dressed in olive oil and red wine vinegar.

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