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Here’s a great idea to make the most of any risotto leftovers.
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.
Add a splash of white wine and reduce.
Season with sea salt and cracked black pepper and 12 torn basil leaves.
Leave chunky or blend.
To make the risotto balls, chop the bocconcini into small pieces and mix with the cooked rice.
Form into golf-ball size balls and dust with flour.
Place into the egg mix to coat and then into the breadcrumbs.
Fry in the olive oil at 180C for three minutes or until golden.
Serve with the warmed tomato sauce and a nice green salad dressed in olive oil and red wine vinegar.
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