Risotto balls

I can provide you with the recipe for some delicious risotto balls, which are a perfect solution for reusing leftover risotto. Here’s how you can prepare them.

Ingredients

• 300 g of leftover risotto (preferably saffron risotto or mushroom risotto)
• 1 egg (to bind)
• 50 g of grated Parmesan cheese
• Breadcrumbs as needed
• Mozzarella or scamorza cheese (for the filling, if desired)
• Salt and pepper to taste
• Oil for frying

Preparation

1. In a large bowl, take the leftover risotto and add the egg and grated Parmesan cheese. Mix well until you get a homogeneous mixture. Adjust salt and pepper if necessary.

2. If you decide to add a melting heart to your balls, cut mozzarella or scamorza into small cubes.

3. Take some of the risotto mixture and flatten it on the palm of your hand. If you have chosen to add the melting heart, place a cube of mozzarella or scamorza in the center, then close and shape into a ball, making sure that the filling is completely covered by the rice.

4. Roll the balls in breadcrumbs until completely coated.

5. Heat the oil in a large pan and when it has reached the ideal temperature (about 175 °C), fry the balls until they are golden and crispy. Remember to turn them so they brown evenly.

6. Once ready, drain the balls on paper towels to remove excess oil.

Your risotto balls are ready to be served, perhaps accompanied by a fresh salad or a sauce of your choice, such as tomato sauce or a light cheese fondue.

Curiosity

Risotto balls represent a typical recipe of the Italian reuse cuisine, which originates from the tradition of not wasting food and creatively and tastefully reusing leftovers. This practice is an integral part of Italian culinary culture and translates into numerous traditional dishes that enhance leftovers.