gutfud – the food, es ist gut

This was a moderate win, taking mediocre leftovers and making them into something more delicious.

I started with packaged truffle risotto, which then stood on the counter for too long before being served. I know it is supposed to be served immediately, but my dining companion arrived a little late, there was nothing to be done. The risotto had lost its toothsome texture, but it was too sad to see it go to waste.

My latest Donna Hay magazine had a recipe for risotto balls, and while that recipe made its risotto from scratch, I improvised with my leftover risotto.

Cheesy Risotto Balls

leftover risotto – perhaps two cups
1 egg, beaten
large pinch fresh parsley
mozzarella, cut into dice
fresh, plain bread crumbs
salt and pepper
vegetable oil, for frying

Mix the beaten egg into the room temperature risotto.
Roll tablespoonfuls into balls, using wet hands to keep the rice from sticking.
Gently press a cube of cheese into the center of the ball and pinch close.

Mix the salt and pepper into the breadcrumbs, and spread into a shallow bowl.
Coat the risotto in the breadcrumbs and set aside.

Heat the oil in a frying pan, about 2 cm high, to medium heat.
Fry each side of the risotto ball until golden brown, about 4 minutes.

Serve immediately, but watch out for the hot cheese in the middle.