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
Mix the beaten egg into the room temperature risotto.
Mix the salt and pepper into the breadcrumbs, and spread into a shallow bowl.
Heat the oil in a frying pan, about 2 cm high, to medium heat.
Serve immediately, but watch out for the hot cheese in the middle.