by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1 cup leftover risotto Ask a question about this ingredient
1/3 cup cooked chopped spinach Ask a question about this ingredient
1/2 cup seasoned all-purpose flour, to roll balls Ask a question about this ingredient
1 egg, lightly beaten with 2 tablespoon of milk Ask a question about this ingredient
1 cup Panko/fresh breadcrumbs Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
25g fresh mozzarella, torn into small balls Ask a question about this ingredient
Mix the risotto rice and spinach together. Season to taste.
Ask a question about this stepSet up the conveyor belt of crumbing ingredients in individual bowls: seasoned flour in one, the egg and milk mixture in another and the breadcrumbs in a third. A tip for those who hate loosing half their breadcrumbs to sticky fingers when dipping, flouring and crumbing stuff, like me - use a spoon, not your hands. You'll also see that you get a more even coating of flour, egg and panko.
Ask a question about this stepUsing a teaspoon or tablespoon, scoop some risotto mix and put it in the flour. At this stage, put a mozzarella piece in the centre of the ball.
Ask a question about this stepUsing a spoon, dump it into the egg bowl and use a fork to gently roll around before putting into the panko. Roll that bowl around too and finally remove, with a fork and set on a plate.
Ask a question about this stepRepeat this till you've used up all the rice. When you’re all done, set the plate in the fridge and let it rest for half an hour or longer.
Ask a question about this stepWhile it is resting, set up to deep fry. When the oil is hot and a cube of bread browns in 30 seconds, fry the balls till golden brown. Remove with a slotted spoon and serve with a spicy tomato sauce
Ask a question about this stepI am going to make some risotto, just to have it leftover!
I am going to make some risotto, just to have it leftover!
Lovely!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I am going to make some risotto, just to have it leftover!