Risotto Balls. A leftover legend.

We had lemon, dill and prawn risotto the other night and thanks to some leftovers I had a go at risotto ball canapes...

Ingredients

Leftover risotto
Breadcrumbs or some leftover white bread
Veg oil for frying

Method

1. Take small portions of your leftover risotto and roll them into balls in the palm of your hand.  If you have trouble getting them to stick together you can always add a little beaten egg.

2. Either take out some readymade breadcrumbs from the freezer (I try and keep some in a tupperware box in the freezer - they can be used from frozen) or use a blender to process some leftover white bread into crumbs.

3. Heat enough oil in a frying pan to give at least a 4mm covering of the base of the pan.
4. Roll the risotto balls in the breadcrumbs.
5. Drop a large breadcrumb into the oil, if it sizzles on contact the oil is hot enough to start cooking.
6. Carefully place the risotto balls in the pan and gently turn to ensure they are cooked on all sides and the breadcrumbs are golden.
7. Serve hot.

This is such a delicious and easy way to use up leftover risotto.